Prepare & Preheat
• Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper or a silicone mat.
Tip: Let the butter sit at room temperature so it’s soft enough to cream easily but not melting.

Cream Butter & Sugar
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 3–4 minutes. The mixture should appear pale.

Add Flavorings & Egg
• Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until smooth and evenly combined.

Mix Dry Ingredients
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Combine Dry & Wet
• Gradually add the dry mix to the butter mixture. Stir until just combined—do not overmix, or cookies may be dense.

Shape Cookies
• Scoop dough by tablespoonfuls and roll into balls (about 1½ inches wide). Place on prepared sheets, spacing about 2 inches apart.
Tip: For uniform size, use a cookie scoop.

Bake
• Bake for 8–10 minutes, or until edges are lightly golden and centers look set. Rotate trays halfway through for even baking.

Cool & Glaze
• Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool. While cooling, whisk together powdered sugar, lemon juice, and optional zest until smooth. Drizzle or dip cooled cookies and allow glaze to set before serving.