Start by getting your ingredients ready. In a small bowl, whisk together the flour, baking soda, baking powder, salt, and a hint of almond extr1act. Set this aside for later.

In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy, about 2-3 minutes. This creates the soft, melt-in-your-mouth texture for your cookies.

Once that’s ready, mix in the egg yolk, lemon zest, vanilla extract, and almond extract. Blend until fully incorporated and fragrant with lemony goodness.

Next, slowly add the dry ingredients to the wet ingredients, mixing gently until everything is just combined. Be careful not to overmix for soft, tender cookies.

Chill the dough for around 30 minutes. It’s not a must, but it helps the dough firm up, making it easier to roll and giving the flavors time to meld together.

Scoop approximately 1 ½ tablespoons of dough and gently roll it into a smooth ball. Then, roll the dough ball in the remaining sugar, creating that sweet, sparkly exterior. 

Position them at least 2 inches apart on a parchment-lined baking sheet to ensure proper spacing.

Preheat your oven to 350°F and bake the cookies for 9-11 minutes, until the edges are golden and the centers remain soft. 

Let them cool for a bit before enjoying.