Glazed Lemon Crinkle Cookies

I have long been in search of the perfect lemon crinkle cookie.  I guess I must be a real fan of lemon, because none of the recipes I tried were lemony enough to satisfy me.  So, finally, I developed my own. While the cookies themselves have a hint of lemon, what finally made them satisfy my lemon craving heart was the addition of the lemon glaze that is drizzled on the top.  To me, these are the perfect lemon crinkle cookie.

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Glazed Lemon Crinkle Cookies

1/2 cup softened butter
1 cup sugar
1/4 tsp vanilla
1 egg
zest of one lemon
fresh lemon juice from 1/2  lemon
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups all purpose flour
powdered sugar

Preheat oven to 350.  Line baking sheets with parchment, or lightly coat with cooking spray.
Cream together all ingredients except the flour and powdered sugar until light and fluffy. Add the flour and mix until well incorporated.  Put powdered sugar in a bowl and roll balls (I use my 1 tbsp. cookie scoop to portion them) of dough in powdered sugar to coat.  Place on baking sheets about 2 inches apart.  Bake the cookies for 9-11 minutes until done.  Cool the cookies completely before glazing.

For the glaze:  Mix the juice from the remaining 1/2 lemon with enough powdered sugar to make a glaze that will drizzle easily, but not lose its form on the cookie.  Drizzle and let set before serving.