In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a separate bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar for about 2–3 minutes.

Mix in 1 large egg, 2 tablespoons of fresh lemon juice, 2 teaspoons of lemon zest, and 1 teaspoon of vanilla extract into the butter-sugar blend.

Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula.

Cover the bowl with plastic wrap and refrigerate the dough for 2 hours.

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

Scoop out tablespoons of dough, roll in granulated sugar, and then coat with powdered sugar.

Place the rolled dough balls on the prepared baking sheets, spacing them 2 inches apart, and bake for 10–12 minutes.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.