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In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter with sugar until light and fluffy.
Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
Slowly add the dry ingredients to the wet mixture and stir until a soft dough forms.
Cover and refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll dough into small balls and coat each one in powdered sugar.
Place on the baking sheet and bake for 10–12 minutes until tops crackle and edges are set.
Cool 5 minutes on the sheet, then transfer to a wire rack.
⏱️ Time & Yield
Prep: 15 minutes
Chill: 30 minutes
Bake: 12 minutes
Total: ~1 hour
Yield: 20–24 cookies
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