Soft and Chewy Lemon Crinkle Cookies

2 1/2 cups All-Purpose Flour

1 1/2 cups Cake Flour

2 tsp. corn starch

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 cup unsalted butter, cold, cubed (16 Tbsp.)

1 1/4 cups sugar

2 large eggs

2 large egg yolks

3/4 tsp. vanilla extract

3/4 tsp. lemon extract

1/4 cup fresh lemon juice (4 Tbsp.)

2 tsp. lemon zest (add more for more lemon flavor!)

2-5 drops yellow food coloring (optional)

Sugar to roll cookies in:

1/2 cup granulated sugar

1/2 cup powdered sugar

Preheat the oven to 400°F.
Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.
Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar until light and fluffy. 2-4 minutes.
Then add in the eggs, egg yolks, extracts, lemon juice, lemon zest and food coloring. Blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
Gradually add in the flour mixture. Mix until combined. Turn machine off.
Measure out ~8, 5 oz. cookies (you can of course make smaller if you want!). In a bowl or shallow dish, roll the dough balls in granulated sugar first, and then in powdered sugar next. Place 6 cookies on 1 cookie sheet and 2 on another.
Bake cookies for 11-13 minutes. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. Enjoy!

This Article And Recipe Adapted From This Site