Grab a mixing bowl and place a strainer on top.

Add all-purpose flour, baking soda, baking powder, and salt to the strainer.

Sift all the dry ingredients into the mixing bowl and use a whisk to mix them thoroughly. Set the bowl aside.

In a separate mixing bowl, add unsalted, softened butter, sugar, and lemon zest.

Beat all the ingredients together using an electric mixer on medium speed until creamy.

Crack the egg into the mixing bowl and beat until combined.

Stir in lemon juice and beat again until the mixture becomes smooth.

Add the dry flour mixture to the wet mixture.

Use a spatula to mix gently until the cookie dough forms.

Cover the bowl with a plastic wrap and refrigerate for 30 minutes.

Take the chilled dough out of the refrigerator and use a cookie scoop to scoop even portions of dough.

Roll each portion into a smooth ball using your palms and place the dough balls on a parchment-lined baking tray. Leave enough spaces between the balls for spreading.

Bake the cookies for 10-12 minutes in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius.

Once baked, remove the cookies from the oven and let them cool completely on the baking tray.

In a small mixing bowl, add powdered sugar and lemon juice.

Whisk the mixture until it becomes a smooth lemon glaze and spoon a bit of glaze on top of each cookie.

Sprinkle a little lemon zest over the glaze for a burst of flavor.

Enjoy the creamy, zesty lemon cookies that melt in your mouth with every bite!