In a large bowl, mix together the flour, baking soda, and salt. Set this mixture aside for later.

Using a stand mixer, cream the softened butter and sugar together until fluffy—this should take a couple of minutes.

Add in the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring if you’re using it. Mix well until combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Don’t overmix.

Cover the bowl with plastic wrap and refrigerate the dough for 2 hours.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Using a small cookie scoop, portion out the dough and roll each scoop into a ball.

Roll each ball in regular sugar first, then coat generously in powdered sugar.

Place the dough balls on the prepared baking sheets, leaving about 2 inches between each.

Bake for 10-12 minutes. The edges should be set, but the centers will appear slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.