Don't preheat the oven yet. The cookie dough will need to chill first.
Line baking sheet with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a standing mixer, whip the butter and granulated sugar together until fluffy, about 2 minutes on medium speed.
Add the egg and beat until fully incorporated.
Mix in the vanilla, lemon extract, lemon zest, and lemon juice.
With the mixer running on lowest speed, slowly add the flour mixture. Beat just until it is fully incorporated.
Cover the cookie dough with plastic wrap and allow to chill in the refrigerator for 1 hour or even overnight.
Preheat oven to 350 degrees (F).
Place remaining 1/2 cup granulated sugar in a shallow bowl.
Form cookie dough into small balls, about a heaping teaspoon.
Roll the balls in the granulated sugar and place on the parchment-lined baking sheet, at least 2 inches apart. Don't crowd the cookies as they spread. You should have 12 cookies per baking sheet.
Bake for 9 to 11 minutes. The edges should just be turning light golden and the tops should be crackled.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Cool completely and store leftovers in an airtight container at room temperature for up to 3 days.
These cookies are ideal for making ahead of time and freezing for spur-of-the-moment freshly-baked cookies! Simply roll the dough balls in the sugar, then freeze them on a parchment-lined baking sheet. When solid, transfer the dough to a freezer-safe ziplock bag. When ready to bake, place the dough on a parchment-lined baking sheet and allow to sit at room temperature while pre-heating the oven. You may need to bake an additional minute, depending on how chilled the dough is when you start baking.
Makes 30 - 40 cookies depending on size.
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