RECIPE FOR LEMON CRINKLE COOKIES RECIPES

Steps:

• Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Mix in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
• Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Refrigerate dough for one hour.
• Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
• Bake for 9-11 minutes or until cookies are cracked on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.  
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.   
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.  
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.  Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.