Using a standing mixer with a beater attachment, or a hand held mixer with a large bowl, cream butter and sugar for 3-4 minutes until light and fluffy.
Mix in egg, lemon juice, lemon zest, and vanilla extract. It might look separated or curdled, this is normal. Scrape down the sides of the bowl as necessary to make sure everything is incorporated.
Add in the flour, baking powder, baking soda, and salt. Mix until just combined, do not over mix.
Chill dough in the refrigerator 30-60 minutes.
While the dough is chilling, preheat the oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
When ready to bake, spoon or drop 1-2 tablespoon balls of cookie dough 2 inches apart onto a baking sheet.
If desired, sprinkle extra granulated sugar on top of the balls of cookie dough.
Bake one cookie sheet a time for 9-11 minutes until the edges just start to lightly brown. Try not to overbake to keep the cookies nice and soft.
Remove the cookie tray from the oven and let the cookies cool on the baking sheet for a few minutes.
Once they’ve started to firm up, move the cookies to cooling rack. Let cool and enjoy!