Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together to ensure they're well-distributed. Set this aside.
Step 3: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light, fluffy, and pale, about 2-3 minutes.
Step 4: Add the large egg, lemon zest, fresh lemon juice, and vanilla extract to the creamed mixture. Beat until fully combined, scraping down the sides of the bowl to ensure everything is incorporated.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, which can result in tough cookies.
Step 6: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling period is crucial for firming the dough, preventing excessive spreading, and deepening the lemon flavor.
Step 7: Once chilled, scoop tablespoon-sized portions of dough and roll them into smooth balls. Roll each ball generously in powdered sugar until completely coated. Place the coated dough balls on your prepared baking sheet, leaving about 2 inches between them.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the tops show off their beautiful crinkles. The centers might still appear slightly soft, which is ideal for a chewy texture.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set without breaking. Once cool, enjoy your homemade Lemon Crinkle Cookies!