TheCooknShare's Soft Glazed Lemon Crinkle Cookies

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar with a mixer on medium speed for 2 minutes until light and fluffy.

Add the egg, fresh lemon juice, lemon zest, and optional yellow food coloring. Beat on medium-low until fully incorporated.

Gradually add the dry flour mixture in two batches, mixing on low speed just until a soft, sticky dough forms.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour to firm up.

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.

Place ½ cup of powdered sugar into a small shallow bowl. Scoop heaping tablespoon portions of chilled dough and roll between your palms into balls.

Roll each dough ball thoroughly in the powdered sugar until completely coated, then place onto the prepared baking sheet spaced 2 inches apart.

Bake for 13 to 14 minutes until the edges are set and crackled, keeping the tops soft and pale.

Remove from the oven, let rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.