Ingredients:
½ cup (100g) Buona Cucina Lemon Fused Oil (try the Orange or Persian Lime for a twist)
¾ cup (170g) brown sugar
¼ cup (55g) granulated sugar
2 teaspoons Mexican Vanilla (sold in store)
1 large egg
1 ¼ cups (160g) all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
Zest of 1 lemon (optional: swap for orange or lime zest)
Directions
Preheat oven to 350°F (175°C). Line two greased cookie sheets with parchment paper.
In a bowl, whisk together the Buona Cucina Lemon Fused Oil, brown sugar, granulated sugar, vanilla, and egg until well combined.
Add the cornstarch, baking powder, baking soda, salt, and flour. Mix with a rubber spatula until fully incorporated.
Use a 2-tablespoon cookie scoop to portion the dough, spacing each mound about two inches apart on the baking sheet.
Bake for about 10 minutes. Check for crinkles—if they appear, they’re done. If not, bake for another 2-4 minutes until puffy with wrinkles all over and golden edges.
Let cookies cool on the baking sheet. They will flatten as they cool.
Enjoy these delicious citrusy cookies, and don’t be afraid to experiment with different citrus oils and zest!
Recipe adapted from Buttermilk by Sam