1-First, preheat your oven to 375°F and line two baking sheets with parchment paper. This little prep helps your cookies bake evenly and avoids any sticking mess.

2-Next, in a medium bowl, whisk together 3 cups (360 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set that aside for now.

3-In a large bowl, cream 1 cup (2 sticks, 226 g) softened unsalted butter and 1 ¼ cups (250 g) granulated white sugar until it’s light and fluffy, which takes about 2 to 3 minutes with an electric mixer. Add 1 large room-temperature egg and beat it in well. Then, stir in 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest, making sure to scrape the sides of the bowl.

4-Now, add the dry flour mixture to your wet ingredients and mix on low to medium speed until everything combines without any streaks. Be careful not to overmix, as that can make your cookies tough. Scoop the dough into 1 ½-inch balls, roll them smooth, and place them on your prepared sheets about 2 inches apart.

5-Bake for 10 to 12 minutes until the edges turn lightly golden while the centers stay soft. Let them cool on the sheet for 5 minutes before moving to a wire rack. For the icing, whisk together 2 cups (228 g) confectioners sugar, 3 to 4 tablespoons lemon juice, 2 teaspoons lemon zest, and ½ teaspoon vanilla extract until smooth. Spread it on your cooled cookies or dip them in for a glossy finish.