Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Cream them for about 2-3 minutes until the mixture looks pale and fluffy. This step incorporates air, ensuring your cookies stay soft and light rather than dense.

Add the egg, vanilla extract, fresh lemon zest, and lemon juice to the butter mixture. If you want a more vibrant yellow color, add one drop of yellow food coloring now. Beat on medium speed until fully combined. Don’t worry if the mixture looks slightly curdled; the acidity of the lemon juice sometimes reacts with the butter, but it will smooth out once you add the dry ingredients.

In a separate small bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until the white streaks of flour disappear. Avoid overmixing, as this can develop the gluten and make the cookies tough instead of chewy.

Place the powdered sugar in a small shallow bowl. Scoop about one tablespoon of dough at a time and roll it between your palms to form a 1-inch ball. Drop the ball into the powdered sugar and roll it around until it is heavily coated. You want a thick layer of sugar so that the crinkles show up clearly during baking.

Place the coated balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes. The cookies are done when the edges are set and the tops have “cracked,” but they should still look slightly soft in the center. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.