In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed 2 minutes. Add the egg, vanilla, lemon zest, and lemon juice. Mix in 1 cup flour, baking soda, and salt just until combined. Add the remaining 2 cups flour and mix until no flour streaks remain. Chill at least 15 minutes, but up to 1 hour.
In a small bowl, rub the lemon zest into the sugar with your fingers until it becomes fragrant.
Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
Using a medium cookie scoop, scoop the dough and roll into 1 1/2-inch balls. Drop into the sugar mixture and roll until coated. Place on the baking sheet about 2 inches apart.
Bake 9 to 11 minutes, or until the bottoms are lightly golden. Transfer the cookies to a cooling rack to cool completely.