Step 1

Mix dry ingredients. In a medium mixing bowl, add the flour, baking soda and salt. Whisk until combined.

Step 2

Mix wet ingredients. In a large mixing bowl, add the melted butter, granulated sugar, eggs, lemon juice, yuzu juice, lemon zest, and vanilla extract. Whisk together until combined.

Step 3

Combine. Fold the dry mixture into the wet mixture until well combined. If you are adding food coloring, add 1 drop of yellow here. Do not over mix. Cover and refrigerate for at least 3 hours or overnight.

Step 4

Prepare the oven. Preheat the oven to 350°F (176°C), place the oven rack in the center of the oven and line 2 cookie sheets with parchment paper or silicone mats.

Step 5

Assemble. Place a few tablespoons of granulated sugar in one bowl and ½ cup of powdered sugar in another bowl. Using a cookie scoop, scoop about a 1 1/2 tablespoon of dough. Roll the dough between your palm to form a smooth ball. Roll in granulated sugar first, then in powdered sugar, making sure to coat well. Then, place them 2 inches apart on the lined baking sheet. Try to do this quickly as the dough can be a little sticky. If the dough is too sticky place it back in the refrigerator to chill a little longer. (Tip! chill your sugar coated cookie dough for 5 minutes before baking. If the cookies have absorbed the powdered sugar, quickly re-coat them before baking.)

Step 6

Bake. Bake one tray at a time at 350°F (176°C) for 10-12 minutes or until the tops crack and the bottom is slightly golden along the edges. Chill the remaining trays in the refrigerator while they wait to be baked. Let the lemon cake crinkle cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.