Lemon Crinkle Cookies

If you like lemon and you like cookies, this recipe is for you! I discovered it on Pinterest and it won the "Top Cookie Award" on an LDS food blog. I've been baking and making cookies for 40 years and haven't stumbled upon a better cookie than this one. It's very refreshing and light, but the texture is what really makes this cookie stand out. Crunchy on the outside and just the right chewy softness on the inside. Wonderful!

• Ready In: 25 mins
• Serves: 18

Ingredients

• 1⁄2 cup butter, softened
• 1  cup granulated sugar
• 1⁄2 teaspoon vanilla extract
• 1  egg
• 1  teaspoon lemon zest
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄8 teaspoon baking soda
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup powdered sugar

Directions

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
4. *If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Don't overbake!