1. Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Dry Ingredients:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

1. In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
2. Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.

4. Combine Wet and Dry Ingredients:

1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
2. Cover the dough and chill in the refrigerator for 20–30 minutes.

5. Bake the Cookies:

1. Roll tablespoons of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
2. Flatten each ball slightly with your palm or the back of a spoon.
3. Bake for 10–12 minutes, or until the edges are lightly golden. The centers will still be soft.
4. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

6. Prepare the Lemon Glaze (Optional):

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice (for thinner glaze) or powdered sugar (for thicker glaze).
2. Drizzle or spread the glaze over the cooled cookies. Let the glaze set before serving.