Lemon Crinkle Cookies

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 10 Tbsp unsalted butter, softened
• 1 cup + 2 Tbsp granulated sugar
• 1 Tbsp lemon zest
• 1 large egg
• 1 large egg yolk
• 1 1/2 Tbsp fresh lemon juice
• 3/4 tsp lemon extract
• 1/2 tsp vanilla extract
• 5 drops yellow food coloring, optional
• 1/2 cup powdered sugar

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, baking powder and salt until evenly combined.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, sugar and lemon zest until the mixture looks light and fluffy. If your paddle does not scrape the bowl as it runs, stop now and then to scrape the sides during the whole mixing process.
3. Beat in the egg, then mix in the egg yolk. Add the lemon juice, lemon extract, vanilla extract and optional yellow food coloring, and mix until everything is incorporated.
4. Turn the mixer to low and gradually add the dry mixture, mixing only until the dough comes together.
5. Put the powdered sugar in a small bowl. Scoop about 1 1/2 Tbsp of dough at a time, 25g each, and roll it into a ball. Drop each ball into the powdered sugar and turn it until fully coated.
6. Move the coated dough balls to a baking sheet lined with parchment paper or a Silpat. Continue with the rest of the dough, placing the cookies 2-inches apart.
7. Bake in the heated oven for 10 – 13 minutes. Let the cookies rest on the baking sheet for several minutes, then move them to a wire rack to finish cooling.