Lemon Crinkle Cookies

Step 1 -In a medium bowl, whisk together the flour, the cornstarch, the baking soda, and the salt.

Step 2 -In a large bowl, add the butter and 1 cup plus 2 tablespoons of the granulated sugar and beat with an electric hand mixture on medium-high speed until it is creamed, about 1 minute.

Step 3 -Increase the mixer speed to high. Add the egg, the lemon zest, the lemon juice, and the vanilla extract to the butter-sugar mixture and beat until it is combined and it appears curdled, about 1 minute.

Step 4 -Scrape down the sides and the bottom of the bowl and reduce the mixer speed to low.

Step 5 -Add the flour mixture to the butter mixture and beat until it is combined and the dough is thick, creamy, and sticky.

Step 6 -Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.

Step 7 -Preheat the oven to 350 degrees F.

Step 8 -Line one or two 18x26-inch baking sheets with parchment paper.

Step 9 -Transfer the dough from the refrigerator, and if it chilled for longer than 3 hours, let it sit at room temperature, about 10 minutes.

Step 10 -In a shallow bowl, add the remaining 3 tablespoons of the granulated sugar.

Step 11 -In a second shallow bowl, add the confectioners' sugar.

Step 12 -Scoop and roll 1-tablespoonful of the dough into balls.

Step 13 -Roll and coat the dough balls in the granulated sugar, then very generously in the confectioners' sugar.

Step 14 -Place the coated cookies 3 inches apart on the prepared baking sheets and bake until the edges appear set and the centers look soft, about 12-13 minutes.

Step 15 -Transfer the baking sheet to a wire rack and let the cookies cool, about 5 minutes.

Step 16 -Place the cookies on a wire rack and let them cool completely.

Step 17 -Serve.