Prepare Lemon Sugar: In a bowl, combine granulated sugar and fresh lemon zest. Rub the zest into the sugar with your fingers until well mixed, releasing those bright essential oils. Set this fragrant mixture aside.

Preheat & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). While it warms, line two large baking sheets with parchment paper and give them a light greasing to prevent sticking.

Cream Butter and Sugar: In your stand mixer or a sizable bowl with a hand mixer, cream together the softened butter, granulated sugar, and lemon zest. Beat this mixture until it's light and fluffy, which should take around 3-4 minutes.

Incorporate Wet Ingredients: Add in the large egg, fresh lemon juice, and vanilla extract. Mix these ingredients together until the batter lightens in color, usually about 1-2 minutes of blending.

Blend Dry Ingredients: Carefully add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Stir until combined, making sure not to overmix to retain the cookies’ lovely texture.

Form Cookie Dough: Using a scoop, portion out the dough into rounded balls, roughly 2 tablespoons each, ensuring they’re evenly sized for uniform baking.

Coat with Lemon Sugar: Roll each cookie dough ball in the prepared lemon sugar. Place the coated balls onto the lined baking sheets, giving them a couple of inches of space apart.

Bake to Perfection: Place the baking sheets in the oven and bake for 9-11 minutes. Look for a slightly crackly top to indicate they're ready!

Cool Down: Let your cookies rest on the baking sheets for a few minutes before carefully transferring them to a cooling rack. Allow them to cool completely to enhance their soft, chewy texture.