In a large stand mixer or bowl, cream butter and 1 cup granulated sugar together. Beat on high until light and fluffy. Mix in zest from 1 lemon, lemon juice, egg, and vanilla extract. Turn the mixer to low and gradually add baking soda, salt, and flour. Continue mixing until well combined. Transfer dough to a small bowl. Cover and refrigerate overnight or for at least 4 hours.

Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone baking mat.

Use a medium cookie scoop to portion dough. Shape each scooped dough into balls. Roll balls into 1/4 cup granulated mixed with zest for 1 lemon. Space dough balls apart on prepared baking sheet.

Bake for 12-14 minutes. Allow cookies to rest on baking sheets for 5 minutes before transferring to wire rack to cool. Store cookies in an airtight container.