Chewy Lemon Sugar Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 + 1/8 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 3 Tbsp vegetable shortening, at room temperature
• 1 cup granulated sugar
• 1 tsp fresh lemon zest
• 1 large egg
• 1 Tbsp honey
• 2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 Tbsp fresh lemon juice
• Yellow food coloring, optional
• 3 oz. coarse sanding sugar, for rolling, granulated sugar would work fine too

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, combine the flour with the cornstarch, baking powder, baking soda, and salt, whisking for 30 seconds; set the bowl aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening with the granulated sugar and lemon zest until the mixture looks light and fluffy. Beat in the egg. Add the honey, lemon extract, vanilla, fresh lemon juice, and, if using, enough yellow food coloring for the shade you want; mix until everything is incorporated. Turn the mixer to low, add the dry mixture gradually, and mix until the dough is evenly blended.
3. Pour the coarse sanding sugar into a bowl. Scoop the dough into portions of about 2 Tbsp at a time, or 33g each, and roll each portion in the sugar until coated all over. Move the coated dough to baking sheets lined with Silpat or parchment paper, press each one down slightly to about 2/3-inch, and bake for 10 – 12 minutes. Once the cookies are out of the oven, leave them on the baking sheet for 1 minute, then move them to a wire rack to cool completely.