Lemon Crinkle Cookies

Step 1

Whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside

Step 2

Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the butter and 1 cup granulated sugar for 3-4 minutes, until light and fluffy.

Step 3

Lower the mixer speed to medium, add the lemon juice, lemon extract, vanilla extract, and lemon zest.  Mix for an additional 30 seconds.

Step 4

Keeping the mixer on medium, add the egg and mix until no more yellow streaks of egg are visible.

Step 5

Lower the mixer speed to low, add the flour mixture 1 cup at a time. Mix just until the flour mixture is just combined, do not over mix the dough.

Step 6

Add the 4 - 5 drops of yellow food color gel. Mix just until the yellow is worked into the dough. Cover well, and refrigerate for at least 1 hour.

Step 7

Just before you remove the dough from the refrigerator, preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper, set them aside.

Step 8

Using a tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into balls. Roll the dough balls 1st in the ¼ cup granulated sugar, then roll the dough balls in the powdered sugar.  Space the dough balls 2 inches apart. Bake for 10-12 minutes, the edges should not be golden, and the center should appear to be not completely set. Allow the cookies to rest on the cookie sheet for 5 minutes before moving the cookies to a cooling rack.