Step 1

Using a stand mixer with the paddle attachment, cream together the butter, ½ cup granulated sugar and ½ cup powdered sugar until light and fluffy, about 3 minutes.

Step 2

Add the egg and lemon zest and juice and lemon extract. Mix on low, scraping the bowl as needed to make sure it is all mixed.

Step 3

Add the flour, baking powder and salt and mix until just incorporated.

Step 4

Using spoons or 2 tsp cookie scoop, scoop 1" balls. Cover and refrigerate the dough until completely chilled.

Step 5

Preheat oven to Line 2 cookie sheets with parchment paper and place chilled cookie dough balls about 2 inches apart. Lightly flatten the cookie dough balls using a flat glass or measuring cup.

Step 6

In a small bowl combine ¾ cup powdered sugar and 1 tsp lemonade powder. Mix together and set aside.

Step 7

Bake cookies for 12-14 minutes, or until light golden brown on the outside. Remove cookies from the oven and immediately toss the cookies into the powdered sugar mixture. I like to use a fork to help do this since the cookies are hot from the oven. Once all cookies have been tossed in the powdered sugar set aside and allow to cool completely.

Step 8

Once totally cooled, roll cookies in the powdered sugar mixture again to fully coat the cookies.