1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy.
4. Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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