1 Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2 In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes) 🧈🍚.

3 Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined 🥚🍋🍶.

4 In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt 🌾🧂.

5 Gradually add the dry ingredients to the wet mixture and stir until just combined; do not overmix.

6 If the dough feels very soft, chill in the fridge for 10–15 minutes to make scooping easier ❄️.

7 Scoop tablespoons of dough and roll into balls. If using, roll each ball in powdered sugar to coat ❄️.

8 Place the dough balls 2 inches apart on the prepared baking sheets and gently flatten each slightly with the palm of your hand.

9 Bake for 9–11 minutes, or until the edges are set but the centers still look slightly soft.

10 Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

11 Store in an airtight container at room temperature for up to 4 days — enjoy with a cup of tea or coffee ☕️.