Instructions

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• In a large bowl, beat the room temperature unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
• Add the large egg, lemon zest, fresh lemon juice, and vanilla extract to the butter mixture and blend until combined.
• Gradually add the dry mixture to the wet ingredients, mixing on low until just incorporated.
• Cover the dough and chill it in the refrigerator for at least 60 minutes.
• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Roll the chilled dough into 1-tablespoon-sized balls and space them 2 inches apart on the prepared baking sheet.
• Bake the cookies for 10-12 minutes or until the edges are lightly golden.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
• Whisk together powdered sugar and fresh lemon juice until smooth and drizzle over the cooled cookies.