1-Preheat oven to 375°F. Line baking sheets with parchment paper or grease lightly to keep things simple.

2-Whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl; set aside.

3-In a large bowl, cream 1 cup softened unsalted butter and 1 ¼ cups granulated sugar with an electric mixer on medium-high until light and fluffy, about 2-3 minutes.

4-Beat in 1 large egg until fully mixed, then stir in 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest for that zing.

5-Gradually add the dry ingredients to the wet mixture on low-medium speed just until the flour streaks disappear don’t overmix to keep them tender.

6-Portion the dough into 1 ½ inch balls using a scoop or tablespoon, roll them smooth, and place them 2 inches apart on the prepared baking sheets.

7-Bake for 10-12 minutes until the edges are lightly golden but the centers stay soft.

8-Cool the cookies on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

9-For the icing, whisk 2 cups confectioners sugar, 3 to 4 tablespoons lemon juice, 2 teaspoons lemon zest, and ½ teaspoon vanilla extract (if using) until smooth. Adjust with extra sugar or juice as needed, then ice the cooled cookies with a spatula or by dipping them.