In a bowl, mix the flour, baking powder, and salt together. Set it aside.

In another bowl, beat the room temperature butter with sugar at medium to high speed for about 3-4 minutes until it’s light and fluffy.

Add in the egg, lemon juice, lemon zest, and a splash of vanilla extract. Mix well until combined.

Gradually add the dry ingredients from step 1 into the wet ingredients. Mix on medium speed just until combined. Do not overmix!

Cover the dough well and chill it in the refrigerator for at least 2 hours.

Preheat your oven to 180°C (350°F).

Line two baking sheets with parchment paper and set them aside.

Using a cookie scoop (or two spoons), take about 20 g of dough and form balls.

Roll the balls first in granulated sugar, and then in powdered sugar for a sweet coating.

Place the cookie balls on the prepared sheets, keeping about 2-3 cm space between each.

Bake in the preheated oven at 180°C for 11-12 minutes.

Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Repeat the process with the second baking sheet.