Preheat oven to 375F and prepare a cookie sheet by topping with a silicone mat or parchment paper.

Cream together the softened butter and 3/4 cup sugar in a medium bowl, using a hand or stand mixer.

Add the egg, one teaspoon vanilla extract, 3 tablespoons of fresh lemon juice, and 2 teaspoons of lemon zest. Mix well.

Combine the einkorn flour, baking powder, baking soda, and salt on top of the wet ingredients and give that flour mixture a gentle stir before mixing it in completely with the wet ingredients. This saves a dirty bowl! But feel free to mix the dry ingredients in a separate small bowl first, if you'd rather.

Mix it all very well, using the paddle attachment if using a stand mixer for this step.

To form the dough balls, scoop about a tablespoon of cookie dough, and gently roll in your hands. For extra sparkle, dip the tops into more cane sugar before placing 2 inches apart onto the prepared baking sheet.

Bake for 10-12 minutes, checking for doneness at 10 minutes to avoid overbaking. If they start to turn golden brown, they may be overdone.

Remove the cookies from the oven and transfer them to a wire rack to cool completely.