Lemon Crinkle Cookies



1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested and juiced
1 drop yellow food coloring, or as desired
¾ cup powdered sugar


Sift flour, baking powder, salt, and baking soda together in a bowl, then set aside.
Beat sugar and butter together in a bowl wih a mixer until creamy.
Beat in egg, vanilla extract, lemon extract, lemon zest, juice, and yellow food coloring.
Scrape down sides of bowl and mix again, to combine.
Add flour mixture and mix until just combined.
Cover bowl and refrigerate dough for 1 hour.
Preheat your oven to 350, then line a baking pan with parchment paper.
Scoop dough with a spoon into 1 1/2" balls.
Slightly flatten cookies to 1/2" thickness.
Pour powdered sugar into a shallow bowl.
Press cookies in powdered sugar and to coat.
Remove with a spoon and place on the baking pan.
Bake until cookies are not glossy, for 12 to 15 minutes.
Remove from oven and let cool on the baking pan 5 minutes then place onto a wire rack to cool completely. Enjoy!

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