Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
zest of 2 lemons
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling
Directions
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy, about 3-4 minutes. Beat in the egg, vanilla extract, and almond extract until well combined.
4. Mix in the lemon zest and lemon juice until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Scoop the dough into 1-inch balls and roll each ball in the reserved 1/2 cup sugar. Place the cookies about 2 inches apart on the prepared baking sheets.
7. Bake for 8-10 minutes or until the edges are just beginning to turn golden. The centers should still be slightly soft.
8. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

Variations & Tips
For a different twist, try adding a tablespoon of poppy seeds to the dough for a fun texture and flavor. If you prefer a more intense lemon flavor, consider adding an additional tablespoon of lemon zest. For a more festive look, consider icing the cookies with a simple lemon glaze made from powdered sugar and lemon juice, or sprinkling decorative sugar on top before baking.