Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, beat the butter and sugar together until light and fluffy. Add in the eggs, one at a time, beating well after each addition.

Stir in the Meyer lemon zest and juice.

Gradually add in the dry ingredients, mixing until just combined.

Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet. Flatten the dough balls slightly with the palm of your hand.

Bake for 10-12 minutes, or until the edges are lightly golden.

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

Once the cookies have cooled, dust them with powdered sugar.