First, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl to create a well-mixed dry base. In another large bowl, cream the 3/4 cup unsalted butter and 1 cup plus 2 tablespoons granulated sugar until it’s fluffy and light. Beat in the large egg, 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until everything blends smoothly, building that fresh lemon flavor.

Gradually add the dry mixture to the wet ingredients, mixing at low speed until you get a thick, creamy dough. Chill this dough for at least 3 hours or up to 3 days to let the flavors develop and keep the cookies from spreading too much. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.

Shape the chilled dough into 1-tablespoon balls, and if you like, roll them first in the 3 tablespoons granulated sugar then generously in 1 cup confectioners’ sugar for that eye-catching crinkle effect. Place the balls 3 inches apart on your prepared sheets to give them room to bake perfectly. Bake for 12 to 13 minutes until the edges set but the centers stay soft; if they haven’t spread by minute 9, give the sheet a light tap.

Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack. This step helps them firm up while staying chewy, making your lemon crinkle cookies recipe a true winner for any occasion.