Lemon Crinkles

For those that are friends with me on Facebook, no, I did not make these while sick lol.  I love baking and all--but the cold has got me down for the count.  These were made a few days before the stupid cold took over.
As my mom pointed out to me when I told her about these, yes, you can make them from a lemon cake mix, too.  While I am a huge fan of cake mix cookies (I adore fudge crinkles far too much...), I wanted to give these a shot to see how they would turn out.  They are very yummy and stayed moist/soft for all the days after until they were gone--winner!  I'll have to try with a cake mix to compare for sure, though :D

I only modified slightly, as evidenced below in recipe notes.

Original recipe:
http://www.cookingclassy.com/2014/06/lemon-crinkle-cookies/

Ingredients:

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
10 T. unsalted butter, softened
1 c. plus 2 T. granulated sugar
1 T. lemon zest
1 large egg
1 large egg yolk
1 1/2 T. fresh lemon juice
3/4 tsp. lemon extract
1/2 tsp. vanilla extract
yellow food coloring (optional; I used Wilton food coloring gel)
1/2 c. powdered sugar (for coating)

Instructions:

1. Heat oven to 350°F.* (I ended up refrigerating my dough and will probably do so the next time I make these as well, so might want to wait on heating the oven.)

2. In a mixing bowl, combine flour, baking powder, and salt.

3. In bowl of stand mixer, cream butter, sugar, and lemon zest until pale and fluffy.

4. Mix in the egg and egg yolk.

5. Add lemon juice, lemon extract, vanilla extract and food coloring.  Mix until well combined.

6. Gradually mix in dry ingredients mixture at low speed until just combined.

* The dough is to be rolled in balls and coated in powdered sugar.  Mine was very soft still yet, so I put it in the fridge for 15 minutes.  I should have gone longer, as it was still not 'shapeable'.   I ended up just dropping it from tablespoons into the powdered sugar and rolling it in there to form sort-of ball shaped lumps. *  ...and I forgot to take baking stage pix...d'oh!

7. Prepare cookie sheets by covering with parchment paper.

8. Place powdered sugar in a bowl, roll dough into balls and toss in the sugar to coat.  Transfer to cookie sheet, placed 2 inches apart.

9. Bake for 10-13 min.* (Mine still looked underdone, so I went closer to 15 min.)

10. Cool on baking sheet for at least 5 minutes before transferring to wire racks to cool completely.

11. Store in tightly covered container and enjoy!