Lemon Crinkle Cookies

Ingredients:

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
• Wet Ingredients:
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract
• Coating:
  • 1/2 cup powdered sugar

Instructions:

1. Prepare the Dough:
   • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a mixing bowl, beat butter and granulated sugar until light and fluffy.
   • Add the egg, lemon juice, lemon zest, and vanilla extract. Mix well.
   • Gradually add the dry ingredients into the wet ingredients. Mix until combined and a dough forms.
2. Chill the Dough:
   • Cover the dough and refrigerate for 30 minutes to an hour. Chilling makes it easier to handle.
3. Form the Cookies:
   • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
   • Scoop a tablespoon of dough and roll it into a ball.
   • Coat each ball generously in powdered sugar.
4. Bake:
   • Place the coated dough balls on the prepared baking sheet, leaving some space between them.
   • Bake for 10-12 minutes, or until the cookies crackle on top and the edges are set.
5. Cool and Serve:
   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
   • Serve with a garnish of mint (optional).