Lemon crinkle cookies 👩‍🍳🍋🍋‍🟩🍪 part2

Recipes: 1.5 quart all-purpose flour 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda 1 quart white sugar 2 cups unsalted butter, softened 4 egg 4 teaspoons vanilla extract 4 teaspoons lemon extract 1 lemon, zested and juiced 4 drop yellow food coloring, or as desired (Optional) 3 cups confectioners' sugar How to make : Zest the lemons In a large bowl, whisk together the sugar, lemon zest, and salt. For extra flavor, rub the sugar and zest together with your fingers until the mixture feels like wet sand. Pour the melted butter, eggs, lemon juice, and vanilla into the sugar mixture and whisk until well combined. Whisk together the flour and baking soda in a small bowl. Add it to the wet mixture. Cover bowl with plastic wrap; refrigerate cookie dough for 2 hour. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Add confectioners' sugar to a shallow bowl; add flattened dough rounds to coat thoroughly. Remove with a fork or spoon; place on the prepared baking sheet. Bake in the preheated oven until cookies no longer glossy and have a matte look, 10 to 12 minutes. Let cool on the baking sheet 3 to 5 minutes; transfer to a wire rack and cool completely.