Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
3. Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the fresh lemon juice and lemon zest until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Place the powdered sugar in a shallow bowl. Using a cookie scoop or spoon, portion the dough into 1-inch balls.
7. Roll each dough ball completely in powdered sugar, ensuring full coverage to create the signature crinkle effect.
8. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops have a crackled appearance.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Store cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will maintain their soft, crinkly texture and bright lemon flavor.