Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of sea salt until well combined.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy.

Beat in 1 large egg, 2 teaspoons of fresh lemon zest, 2 tablespoons of freshly squeezed lemon juice, 1/4 cup of finely chopped fresh basil, and 1 teaspoon of vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.

Drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Flatten each dough ball slightly with the bottom of a glass or your fingers to about 1/2 inch thick.

Bake for 10 to 12 minutes or until the edges are light golden brown.

Let them cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.

Store in an airtight container for up to a week or freeze the unbaked dough for future treats.