Lemon Crinkle Cookies

Ingredients

• 1/2 cup sall-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• cup white sugar
• 1/2 cup butter, softened
• large egg
• teaspoon vanilla extra ct
• teaspoon lemon extra ct
• lemon, zested and juiced
• dropyellow food coloring, or as desired (Optional)
• 3/4 cup confectioners' sugar

Instructions

1. Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
2. Beat sugar and butter together in a large bowl with an electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down sides of bowl; beat to combine. Add flour mixture; beat until just combined.
3. Cover bowl with plastic wrap; refrigerate cookie dough for 1 hour.
4. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
5. Drop dough using a cookie scoop or spoon into approximate 1 ½ inch rounds; slightly flatten to ½ inch thickness.
6. Place confectioners' sugar in a shallow bowl; add flattened cookie rounds to coat thoroughly. Remove with a fork or spoon; place on the prepared baking sheet.
7. Bake in the preheated oven until cookies no longer glossy and have a matte look, 12 to 15 minutes. Let cool briefly on baking sheets; transfer to a wire rack and cool completely.