In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
Add in the lemon juice and egg, beat again to combine.
Gradually add in the flour, baking soda, and salt; mixing by hand with a spatula until combined.
Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
Remove the dough from the refrigerator. Preheat the oven to 350°F. Place sugar for rolling in a bowl.
Use a cookie scoop to form balls, rolling each ball in the sugar. Place the cookies 2 inches apart on a silicone-lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.