Whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, and mix until well combined. Scrape bowl as needed. Add lemon zest, lemon juice, milk, and vanilla mix until combined.
Carefully add flour mixture, beat until just incorporated. Cover dough with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F. Prepare two half baking sheets with parchment paper.
Place powdered raw cane sugar in a shallow dish. Using a medium cookie dough scoop, form 15 balls of dough. Roll the dough in the sugar. Place the balls of dough in the prepared baking sheets. Bake for 12-14 minutes until the cookies are puffed and cracked. Allow cookies to rest for 5 minutes on the baking sheets, then transfer to a cooling rack.
If you want to add a little yellow color to the dough, add 1/8 teaspoon of ground turmeric to the dough.