Preheat oven to 350°F. Parchment two baking sheets. Set aside. Whisk all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Alternative: Mix sugar and zest with a mixer. Mix the butter and lemon sugar using an electric mixer with the paddle attachment or a handheld mixer on medium high speed for 2-3 minutes until light and fluffy.
Scrape the bowl's sides and bottom with a spatula, then stir in the egg. Beat in the egg yolk, lemon juice, food coloring, and vanilla.
Take a 1½ tablespoon cookie scoop to scoop the dough. Roll each piece of cookie dough into a ball and coat with optional granulated sugar.
Roll each ball in powdered sugar. Completely dust them with powdered sugar. Avoid shaking off powdered sugar. Set cookies 2 inches apart on the baking pan. Bake 12 cookies per half sheet.
Bake 10-12 minutes until cookies rise and crinkle. After 10 minutes on the baking sheet, move to a rack to finish cooling.
– Serving: 1cookie – Calories: 120kcal – Carbohydrates: 19g – Protein: 1g – Fat: 4g – Saturated Fat: 3g – Polyunsaturated Fat: 0.3g – Monounsaturated Fat: 1g – Trans Fat: 0.2g – Cholesterol: 26mg – Sodium: 73mg – Potassium: 16mg – Fiber: 0.3g – Sugar: 12g – Vitamin A: 141IU – Vitamin C: 1mg – Calcium: 10mg – Iron: 1mg