Preheat your oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in powdered sugar until fully coated.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.