Prep your tools: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and helps the cookies spread evenly.

Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar: In a large bowl, beat the softened butter, cream cheese, and 1 cup sugar on medium speed for 2–3 minutes until light and fluffy. This builds structure and helps the cookies rise.

Add wet ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla until smooth. The mixture may look slightly curdled from the lemon juice at first—keep mixing until it comes together.

Combine wet and dry: Add the dry ingredients to the wet mixture and mix on low just until no dry streaks remain. Don’t overmix or the cookies can turn tough.

Set up sugar bowls: Place the extra granulated sugar in one shallow bowl and powdered sugar in another. This double roll locks in moisture and creates bold crinkles.

Portion the dough: Scoop 1.5–2 tablespoons of dough per cookie (a medium cookie scoop works well). Roll into smooth balls.

Coat generously: Roll each dough ball first in granulated sugar, then in powdered sugar. Make sure they’re fully coated—this is key for a dramatic crinkle.

Bake: Arrange on prepared sheets, leaving about 2 inches between cookies. Bake for 10–12 minutes, until the edges are set and the tops are crinkled. The centers should look slightly soft.

Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool while staying chewy inside.