Add the sugar and lemon zest to a bowl and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest. Set aside for rolling the dough balls before baking.

In a medium bowl, whisk together the dry ingredients. Set aside.

In the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer), add the butter, sugar and lemon zest. Mix until very light and fluffy, about 3-4 minutes, scraping down the sides of the bowl halfway through.

Add the egg, lemon juice and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl and mix again until everything is evenly combined.

With the mixer running on low, slowly add the dry ingredients in 3 additions. Mixing well between each addition. Scrape down the sides of the bowl and mix for another 15 seconds.

Cover the bowl with plastic wrap and refrigerate for 1 hour (or up to 2 days).

Preheat the oven to 350F. Line two large, rimmed baking sheets with silicone baking mats or parchment paper and lightly grease with cooking spray.

Scoop the cookie dough into 2 tablespoon-sized balls and roll until smooth. (A #40 cookie scoop works well here.)

Stir the lemon sugar to break up any clumps, then roll each dough ball in the sugar.

Place the cookies 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes. Let sit on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling. Enjoy!