Preheat oven to 350℉ (180℃)
Prepare 2 baking sheets by lining with parchment or silicone baking mats.
In a medium bowl, whisk together flour, baking soda, salt and lemon zest. Set aside for later.
2 Cups All Purpose Flour, ½ teaspoon baking soda, 1 teaspoon Salt, 2 Tablespoons Lemon Zest
Using a stand-mixer with the paddle attachment, begin mixing together butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape sides of bowl as needed. Note: a hand mixer may also be used.
½ Cup Unsalted Butter, room temperature, 1 Cup Granulated Sugar
Add egg and lemon juice. Mix on medium speed until well combined. Scrape sides of bowl as needed.
1 Large Egg, room temperature, 2 Tablespoons Lemon Juice
Add the flour mixture and mix on low speed until combined. Take care to not overmix which may result in a tough cookie.
Scoop dough onto the prepared baking sheets using a small cookie scoop (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
Bake cookies for 10 - 12 minutes or until tops are a pale golden color.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.