📖 Instructions

1. Start by zesting two fresh lemons (aim for about 2 tablespoons) and set it aside. Then, juice one of those lemons to get about 2 tablespoons of fresh lemon juice. This fresh citrus punch is really important!
2. In a medium bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, and salt. Make sure these are well combined so the leavening is evenly distributed throughout your cookies. Set this bowl aside.
3. In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer will work wonders here), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale yellow. This usually takes about 2-3 minutes on medium-high speed. Don't rush this step, it's crucial for the cookie's texture!
4. Beat in the egg and the lemon zest until just combined. Next, add the fresh lemon juice and the vanilla extract. Mix until these wet ingredients are fully incorporated. The mixture might look a little curdled at this point, but don't worry, it's totally normal.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! As soon as you see no more streaks of flour, stop the mixer. Overmixing can lead to tough cookies, and we want soft, tender ones.
6. Cover the dough tightly with plastic wrap and refrigerate it for at least 1 hour, or even better, 2-3 hours. Chilling the dough helps prevent the cookies from spreading too much and ensures those beautiful crinkles form. This step is a game-changer, don't skip it!
7. While the dough is chilling, prepare your two bowls for coating: In one shallow bowl, place the granulated sugar. In a second, separate shallow bowl, put a generous amount of powdered sugar.
8. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Parchment paper is your best friend for easy cleanup and preventing sticking.
9. Once the dough is properly chilled, scoop out rounded tablespoons of dough. For consistent size, I love using a small cookie scoop. Roll each scoop first in the granulated sugar, ensuring it's lightly coated. Then, roll it generously in the powdered sugar, making sure it’s completely covered. The more powdered sugar, the better those crinkles will show!
10. Place the coated dough balls about 2 inches apart on your prepared baking sheets. They will spread a bit, so give them some room.
11. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set but still look soft. The cookies will puff up, and those signature crinkles will appear! They might still look a tiny bit underdone in the middle, but they'll continue to set as they cool.
12. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to firm up without breaking. Then, carefully transfer them to a wire rack to cool completely. If you can resist eating them all right away, good for you! They’re absolutely heavenly warm too.
13. Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. They rarely last that long though, ha!