In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl using an electric mixer, cream together butter, sugar, and lemon zest; beat until light and fluffy, about 3 minutes.
Beat in egg, lemon juice, and vanilla extract; mix until combined.
Slowly add flour mixture, mixing until just combined.
Place dough into cookie press with a flower disk. Press dough onto an ungreased baking sheet about 1" apart; a baking sheet that is NOT non-stick works best. Decorate with sanding sugar and/or nonpareils.
Bake 6-8 minutes or until edges are set and lightly browned.
Cool cookies on baking sheet on a wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Lemon Spritz Cookies should be stored in an airtight container and will keep 3+ days.
Lemon Spritz Cookies | https://sarahsbakestudio.com/lemon-spritz-cookies/