Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt.

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the egg, lemon juice, and lemon zest to the butter and sugar mixture, mixing well until fully combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Chill the dough in the refrigerator for at least 30 minutes.

Scoop tablespoon-sized balls of dough, roll them in powdered sugar, and place them on a lined baking sheet.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

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

Enjoy your cookies once fully cooled, or store them in an airtight container.