6tablespoonsunsalted buttersoftened to room temperature
Preheat your oven to 350 degrees F and line two large baking sheets with silicone baking mats, parchment paper, or spray generously with a non-stick spray (these cookies WILL stick if you don't).
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of your stand mixer, with paddle attachment fixed, cream together the 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.
Next, 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.
Add the confectioner's sugar to a shallow bowl.
Remove the bowl 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.
Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.
If you wish for a crispier cookie, leave in the oven for 2-3 more minutes.
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 confectioner's sugar if you wish. Store in an airtight container for about a week. Enjoy!