Soft lemon cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
Powdered sugar, for dusting
Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until combined. Add the lemon juice, lemon zest and vanilla extract, and beat until combined.
Gradually add the dry ingredients to the wet ingredients, and beat until combined.
Drop by tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving.