In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1‑2 minutes, until light and fluffy.

Add in the lemon juice and the egg, beat again until combined.

Combine the flour, baking soda, and salt in another bowl, whisking until evenly mixed. Gradually add this into the wet mixture, mixing by hand with a spatula until just combined.

Cover the bowl with plastic wrap and refrigerate the dough for 30‑60 minutes (this chilling helps produce thicker, chewier cookies because it limits spread).

When ready, pre‑heat the oven to 350 °F (≈ 175 °C). Place the ¼ cup sugar for rolling in a small bowl.

Use a cookie scoop (or tablespoon) to form dough balls; roll each ball in the sugar, then place them about 2 inches apart on a silicone‑lined or parchment‑lined baking sheet.

Bake for 11‑13 minutes or until the edges show a faint golden colour (the centres may still look slightly soft).

Remove from oven, allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.