Ingredients

  • 2 c (8 oz) Better Batter All-Purpose Flour
  • 3 Tbl cornstarch (or substitute and equivalent amount of arrowroot powder)
  • 1/8 tsp salt
  • 1 c (2 sticks) unsalted butter, at room temperature
  • 2/3 c Better Batter Corn-Free Powdered Sugar, plus an additional 2/3 c powdered sugar for rolling
  • Zest of two lemons (about 4 tsp)
  • 2 tsp lemon extract
  • 1/2 tsp vanilla

Instructions

Be ready to chill! Make preparations in your timing to chill this cookie dough at least an hour before baking. Blend the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside. Mix. In a large mixing bowl, use a handheld mixer to beat the butter and 2/3 c powdered sugar together until creamy. Mix in lemon zest, lemon extract, and vanilla. Be sure to scrape down the sides of the bowl often. With the mixer on low speed, gradually add in the flour mixture and mix until just combined. The cookie dough will be very crumbly. Press dough into a disc and wrap in plastic wrap. Chill for at least an hour before baking. Preheat and prepare. When ready to bake, preheat the oven to 325 degrees and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and let sit on the counter 15 minutes before rolling. Shape the dough. Using a teaspoon, scoop dough into a ball about an inch in diameter. Press together gently and transfer to the prepared baking sheet. Continue scooping, rolling, and pressing - these cookies do not spread too much but leave about an inch between them for expansion. Bake 13-15 minutes or until just barely beginning to lightly color on top. Do not underbake; these cookies are best baked completely through. Remove from the oven and cool on the baking sheet on a wire rack for 4 minutes. Roll. Place the remaining 2/3 c powdered sugar into a shallow dish and gently roll the still warm cookies in the powdered sugar to coat. Transfer to a cooling rack. Repeat with remaining cookie dough. After completely cool, carefully repeat rolling in powdered sugar a second time then serve. Store in an airtight container up to 3 days. Makes about 2 dozen cookies, depending on size. Adapted from Cooking Classy