In a medium bowl, combine 1 cup of room temperature unsalted butter with 1 ½ cups of granulated sugar. Beat on medium speed until fluffy and pale, about 3-5 minutes.

Add 3 tablespoons of lemon zest, 2 tablespoons of lemon juice, and 1 egg to the creamed mixture. Mix on low speed until smooth, about 1-2 minutes.

Gradually sift in 3 cups of flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Gently mix until just combined.

Cover the bowl with plastic wrap and chill the dough for 30 to 60 minutes.

Preheat your oven to 350°F (175°C). Portion out the dough and roll into balls, then roll in ¼ cup of granulated sugar.

Bake for 13-15 minutes, until the edges are set and lightly golden, but the centers remain soft.

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