Combine butter, sugar, and lemon zest in a large bowl and beat together until pale and fluffy.

Add egg and mix until well incorporated. Mix in egg yolk and vanilla, then mix in lemon juice.

Combine flour, baking powder, baking soda, and salt in a medium bowl and whisk to blend evenly.

Add the dry ingredients to the butter mixture and fold them in gently until combined. Cover the bowl and refrigerate the dough for 2 hours.

Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.

Use a 1-oz cookie scoop to portion just over 1 oz balls of dough and roll into smooth balls. It should make exactly 20 cookies.

Roll the balls in the granulated sugar and then roll them in powdered sugar until evenly coated.

Place dough balls onto prepared baking trays spacing them 3 inches apart.

Bake for 9-11 minutes until puffed and cracked on top, and still a bit soft in the middle.

Transfer baking trays to a wire rack and let cookies cool for 3 minutes on the trays before transferring individual cookies to the wire rack to finish cooling.