Step 1: Cream the Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This process is crucial for incorporating air into the dough, resulting in a tender cookie. Creaming should take about 3-5 minutes. You'll notice the mixture becomes paler and significantly more voluminous as air is incorporated. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.

Step 2: Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. If the mixture appears curdled after adding the eggs, don't worry! This is normal. Continue mixing, and it will come together as you add the remaining ingredients.

Step 3: Incorporate the Lemon: Add the fresh lemon juice and lemon zest to the batter. Mix until fully incorporated, being careful not to overmix at this point. The lemon zest is key to the intense lemon flavor, so be sure to use freshly grated zest for the best results.

Step 4: Add the Baking Powder: Add the baking powder and mix.

Step 5: Gradually Add the Flour: Gradually add the all-purpose flour, mixing a third at a time, until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in a tough cookie. Mix until the flour is just incorporated, leaving a slightly sticky dough.

Step 6: Divide and Color the Dough: Divide the dough into four equal portions. In separate bowls, use the food coloring to tint the dough pink, yellow, blue, and purple. The Wilton Color Right food coloring is recommended for its concentrated color and ease of use. If using gel food coloring, use a toothpick to add a small amount at a time, mixing well until you achieve the desired shade. Remember, a little goes a long way!

Pink: 3 drops of Pink

Blue: 3 drops of Blue

Yellow: 3 drops of Yellow

Purple: 3 drops of Pink and 1 drop of Blue

Step 7: Chill the Dough: Cover the bowls with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also allows the flavors to meld together and the dough to become easier to handle.

Step 8: Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.

Step 9: Roll and Coat the Dough: Remove the dough from the refrigerator. Roll the dough into 1-inch balls. Roll each ball in powdered sugar, ensuring it is thoroughly coated. The powdered sugar is what creates the signature crinkle effect.

Step 10: Bake the Cookies: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set.

Step 11: Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.