Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt.
Set aside.
Cream the Butter and Sugar
In the bowl of a stand mixer, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add the Wet Ingredients
Mix in the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using) until fully combined.
Combine the Dough
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Chill the Dough
Cover the bowl tightly with plastic wrap.
Refrigerate for 2 hours to allow the dough to firm up.
Prepare for Baking
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Shape the Cookies
Scoop portions of dough using a small cookie scoop and roll into balls.
Roll each dough ball first in granulated sugar, then generously coat with powdered sugar.
Bake
Arrange the dough balls on the prepared baking sheets about 2 inches apart.
Bake for 10–12 minutes, or until the cookies have spread slightly and developed their signature crinkled tops.
Cool
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack and cool completely.