Lemon Crinkle Cookies

My husband is on a diet, Ideal Protein to be specific. And even though i'm not the one who has to restrict myself it's still frustrating sometimes. For some reason it's just not as fun to be a pig by yourself, especially when the other person is eating stuff like vegetables..and salad. That's not fun at all. Like the other day we went to the store and he handed me a king sized Twix (I may have mentioned ealirer that Twix sounded good) and I said no. Then he said, "are you sure?" And begrudgingly I snatched it. Because I have no will power. And you can bet as soon as we got home I was into it. But not before scarfing down a fruit tart first. Anyway point is, I said no, don't tempt me. And don't watch as I scarf it down while you're over there being all skinny. And you can bet he was saying things like, "those look soo goood" after I made these cookies. He's usually very positive about what he can eat and hasn't made many comments like this, but I did feel a little bad, because I know he would have liked them!
These cookies were a cookie contest recipe winner, so that automatically made them a must try. They were like a soft, fluffy, lemony sugar cookie. I doubled the baking soda to 1/4 t. and made them a little larger (tablespoon sized scoops) which resulted in a slightly thicker cookie. Summer isn't over yet, put these on your bucket list because next time i'll be bringing you a fall cookie!
Lemon Crinkle Cookies
Lauren's Latest via. LDS Living Magazine

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
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. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.