Lemon Crinkle Cookies

I forgot to take a picture of these; they were just too good!  So I'll direct you to Tried and Tasty for the pic.  We took these to a friend's house and they loved them too.  I could have just eaten and eaten them.  The amount of lemon is perfect and they stay soft and chewy.  I made them two days ago and just ate the last of them today and they were still pretty good!

Ingredients:

½ c butter, softened
1 c granulated sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ c all-purpose flour
½ c powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.