Lemon Crack Cookies

Ingredients:

• 2 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 1.5 cups granulated sugar
• 110 g unsalted butter at room temperature
• 1 large egg
• 2 tablespoons finely grated lemon zest + 1/4 cup lemon juice (from about 2 medium lemons)
• 6-8 drops yellow food coloring, optional (for a brighter yellow color)
• 0.5 cup powdered sugar

Preparation:

1. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat 1 cup granulated sugar and the butter with a mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.
2. Add the egg and beat until fully incorporated. Add the lemon zest, lemon juice, and food coloring, if using, and mix. Reduce the mixer speed to low and add the flour mixture, mixing until smooth. Cover the bowl and refrigerate until firm, at least 2 hours or overnight.
3. Line two baking sheets with parchment paper. Place powdered sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop out 1 tablespoon of dough at a time and roll into balls. Roll each ball in granulated sugar, then in powdered sugar. Place the balls on the prepared baking sheets, spacing them about 2.5 cm apart (you should have 24 balls). Refrigerate for 20 minutes.
4. Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake until the cookies are puffed, the tops are cracked, and the edges are firm, 14–16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in a tightly sealed container at room temperature for up to 3 days..