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Combine soft butter, sugar and lemon zest in a large bowl and beat with an electric stand mixer on medium-high speed for 1-2 minutes until a bit pale and slightly fluffy.
Add the egg and mix until well incorporated, then mix in egg yolk and vanilla.
Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly.
Add half of the dry ingredients to the bowl with the butter mixture and mix gently on low speed until mostly combined but not smooth.
Add the lemon juice and mix on low to just to incorporate. The dough will be sticky at this point.
Scrape down the beaters to get all of it off, then switch to a spatula. Add the rest of the flour and fold it in.
Cover the bowl and refrigerate the dough for 2 hours.
Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
Combine sugar and lemon zest in a small bowl and rub it together until the sugar smells fragrant.
Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Roll the balls of dough in the sugar so they are evenly coated.
Place dough balls on the lined baking trays spacing them 3 inches apart and bake for 9-11 minutes until lightly golden on the edges and still slightly soft in the middle.
Let cookies cool for 2 minutes on the trays before transferring to a wire rack to cool completely.