In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and lemon zest for 1 to 2 minutes until light and fluffy.

Next, mix in the lemon juice and the egg until well incorporated.

Gradually fold in the all-purpose flour, baking soda, and salt using a spatula, blending until everything is combined.

Once mixed, cover the bowl with plastic wrap and let the dough chill in the refrigerator for 30 to 60 minutes.

After chilling, preheat your oven to 350ºF. Prepare a bowl with the ¼ cup of sugar for rolling the cookies.

With a cookie scoop, shape the dough into balls and roll each one in the sugar. Place the dough balls about 2 inches apart on a silicone-lined baking sheet.

Bake for 11 to 13 minutes, or until the edges start to turn a light golden brown.

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