Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Add the egg, lemon zest, and freshly squeezed lemon juice to the butter mixture. Beat until well combined and smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to ensure a tender texture.
6. Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set.
8. Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
9. Once cooled, dust the cookies generously with powdered sugar before serving to add a sweet finishing touch.