Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment for about 3-4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Add eggs and extract(s), mix again.

Add the dry ingredients in a mound with baking soda on top.

Add the lemon juice on top of the baking soda and mix until combined. Do not over mix.

Scoop and roll the dough into balls of about 1 ½-2 tbsp in size, then refrigerate for at least 1 hour.

Preheat the oven to 325°F.

Roll the balls in granulated sugar.

Line 2 baking sheets with parchment paper or silicone baking mats and place about 6-8 cookies at a time on a baking sheet.

Bake for 10-12 minutes, ensuring they are very soft and chewy. Swirl a cup around the cookies when they come out of the oven to maintain a perfect circle shape.

Rest on a cookie sheet for 5 minutes then carefully transfer to a wire rack to cool completely. Sprinkle with more granulated sugar and lemon zest if desired.