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1
Preheat oven to 350u00b0F and line 2 large baking sheets with silicone baking mats, parchment paper, or spray generously with nonstick spray (these cookies will stick if you don't).
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2
In a large bowl, whisk together flour, baking powder and salt. Set aside.
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3
In the bowl of a stand mixer with paddle attachment fixed, cream together butter and granulated sugar until smooth. Add each egg, one at a time, mixing after each addition. Add the lemon juice, lemon zest, lemon extract and vanilla extract. Mix to incorporate.
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4
Gently fold the flour mixture into the wet ingredients, just until no dry ingredients remain. Be careful not to over-mix. Cover the bowl and place in the fridge to harden slightly, about 30 minutes.
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5
Add the confectioner's sugar to a shallow bowl.
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6
Remove the dough from the fridge, and with a cookie scoop, drop tablespoon-sized dollops of dough into the bowl with the confectioner's sugar. Roll the dough into balls in the confectioner's sugar until completely coated. Place on the prepared cookie sheets.
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7
Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.
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8
If you wish for a crispier cookie, leave in the oven for 2-3 more minutes.
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9
Remove from heat and let cool on the baking sheets for 2-3 minutes before you transfer to a wire rack to cool the rest of the way. Dust with additional confectioners sugar if you wish.
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10
Store in an airtight container for about a week. Enjoy!
