LemonCrinkleCookies

slightly modified from http://www.laurenslatest.com/lemon-crinkle-cookies/

Ingredients (double batch in parens)

½ cup / 120g Butter, Softened (1 cup / 240g)
1 cup / 200g Granulated Sugar (2 cups / 400g)
½ teaspoon / 3g Vanilla Extract (1 TSP 5ml)
1 whole Egg (2 whole eggs)
2 teaspoons /10g Lemon Zest (4 tsp / 20g)
¼ cup / 60ml Fresh Lemon Juice (½ cup / 120ml)
¼ teaspoons (1.5g) Salt (1/2 tsp / 3g)
¼ teaspoons (1.5g) Baking Powder (1/2 tsp / 3g)
⅛ teaspoons (.5g) Baking Soda (1/4 tsp / 1g)
1-½ cup / 225g All-purpose Flour (3 cups / 450g)
½ cups (100g) granulated Sugar
1 tsp (5g) lemon zest

Directions:

Preheat oven to 375F degrees. place parchment on light colored baking sheets
In a large bowl, cream butter and sugar together until light and fluffy.
Whip in vanilla, egg, 2 tsp of lemon zest and juice. Scrape sides and mix again.
Stir in all dry ingredients slowly until just combined, excluding the 1/2 cup of granulated sugar and final zest. Scrape sides of bowl and mix again briefly.
Pour 1/2 cup of granulated sugar onto a large plate and mix in the remaining lemon zest.
Roll a heaping teaspoon of dough into a ball and roll in sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.