Optional: Extra lemon zest and powdered sugar for garnish
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Mix until fully combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine and Chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for 20-30 minutes to make it easier to handle.
Shape the Dough: Scoop rounded tablespoons of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are set and just starting to turn golden. The centers will still look slightly soft but will firm up as they cool.
Cool and Garnish: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Sprinkle with powdered sugar and a little extra lemon zest for garnish, if desired.
