In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice (if using).

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Divide the dough evenly into 4 separate small bowls.

Add a few drops of a different gel food coloring to each bowl (e.g., pink, yellow, light green, light blue). Knead or mix the dough in each bowl until the color is evenly distributed. Start with a small amount of coloring and add more for a deeper shade if desired.

Cover each bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This is crucial for the crinkle effect and easier handling.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Place the powdered sugar for rolling in a shallow bowl.

Take one colored dough out of the fridge at a time. Scoop or roll the chilled dough into 1-inch balls (about 1 tablespoon each).

Roll each dough ball generously in the powdered sugar, ensuring it's completely coated. The thicker the coating, the more pronounced the crinkles will be. Place the coated balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly set and the centers still look soft and slightly puffed. Do not overbake; the cookies will firm up as they cool.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Repeat with the remaining colored dough, ensuring the baking sheets are cool before placing new dough on them, or use additional parchment paper.