In a large bowl, beat the butter and sugar together with a hand mixer (or stand mixer) until light and fluffy — about 2–3 minutes. This step gives your cookies that perfect soft, melt-in-your-mouth texture.

Mix in the egg, lemon juice, and lemon zest. The mixture will smell heavenly!

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms.

If the dough feels too soft, chill it in the refrigerator for 30 minutes — this makes shaping easier.

Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.

Scoop out tablespoon-sized portions of dough and roll them into small balls. Place them on the tray, spacing about 2 inches apart. For a pretty touch, gently flatten each ball with the back of a spoon or a fork.

Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Don’t overbake — you want them soft and slightly chewy in the center.

Let the cookies cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.

Once cooled, dust your cookies generously with powdered sugar or drizzle them with lemon glaze.

To make the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cookies using a spoon or piping bag, and let it set before serving.