Start by preheating your oven to 350°F (175°C). It’s essential to have your oven ready. This ensures your cookies bake evenly and come out perfectly chewy.

In a large bowl, combine the melted butter, sugar, egg, egg yolk, vanilla extract, lemon extract, lemon juice, and lemon zest. Whisk them together until smooth and creamy. This will create a lovely base full of flavor.

In a separate bowl, whisk together the flour, baking powder, sea salt, and ground ginger. Make sure these dry ingredients are well mixed. This step ensures leavening and flavor distribution.

Now, slowly add the dry mixture to the wet ingredients. Mix them until just combined. Be cautious not to overmix, as this could affect the texture of your cookies.

Cover the dough with plastic wrap, and let it chill in the refrigerator for about 30 minutes. Chilling helps the flavors develop and keeps your cookies from spreading too much while baking.

Line two baking sheets with parchment paper. When the dough has chilled, use a cookie scoop or your hands to portion the dough into golf ball-sized rounds. Roll each ball in powdered sugar until fully coated.

Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. The edges should be set, but the centers will look slightly undercooked. This is perfect for that chewy texture.

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up nicely.