Lemon Crinkle Cookies in 22 Minutes

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
2. In a large bowl, beat the softened unsalted butter and 150g granulated sugar on medium-high until pale and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
4. Turn the mixer to low and gradually add the dry flour mixture, mixing only until the white streaks disappear.
5. Use a cookie scoop to create 1-inch balls of dough.
6. Roll each dough ball first in the granulated sugar coating to create a moisture barrier.
7. Roll the sugar-coated balls generously in the powdered sugar until completely white and heavily coated.
8. Arrange the cookies on a baking sheet lined with parchment paper, spacing them 2 inches apart.