Instructions:

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

In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. This should take about 2-3 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon juice and lemon zest.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

Roll each dough ball in powdered sugar until fully coated. This will give them a beautiful crinkle effect as they bake.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Extra Tips:

For an extra burst of flavor, consider adding more lemon zest or a teaspoon of lemon extract to the dough. If you prefer a thicker cookie, chill the dough in the refrigerator for about 30 minutes before baking. This will help the cookies maintain their shape.

Store any leftovers in an airtight container at room temperature, and they should stay fresh for several days. Enjoy your Lemon Drop Crinkle Cookies!