Step 1

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

Step 2

In a separate large bowl, beat the sugar and butter until it’s soft and creamy (about 2 minutes). Use a stand mixer with a paddle attachment or a handheld mixer.

Step 3

Add the egg, extracts, lemon juice, and lemon zest to the butter mixture. If you’re using food coloring, now is the time to add it. Give it a good mix, and use a spatula to scrape down the sides of the bowl. Beat again until everything is fully combined.

Step 4

Add the flour mixture and gently stir with a spatula or wooden spoon until just combined. There should be no streaks of flour, and the dough should be sticky.

Step 5

Cover the bowl and chill in the refrigerator for at least 1 hour.

Step 6

Preheat the oven to 350 degrees Fahrenheit (175°C).

Step 7

Line a baking tray with parchment paper or a silicone baking mat.

Step 8

Remove the dough from the refrigerator and scoop it into 1 1/2-inch rounds. Use a spoon, cookie scoop, or a small ice cream scoop. Then, gently flatten each round with a glass until it’s about 1/2 inch thick.

Step 9

Pour the powdered sugar into a shallow dish. Place each dough round in the sugar and toss until completely coated. Use a fork to remove them and place them on the prepared baking tray.

Step 10

Bake in the preheated oven for 12-15 minutes. The cookies will be soft with a crackled top. Let them cool on the tray for about 5 minutes. Then, transfer them to a wire rack to finish cooling.