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

Add the 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; it will foam.

Mix just until combined. Do not over mix.

Refrigerate the dough as is or scoop and roll into balls (~1 ½-2 tbsp in size), then refrigerate for at least 1 hour.

Preheat the oven to 325°F.

Add about ¼ cup granulated sugar into a bowl and roll the balls in it.

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. Do not overbake.

Swirl a cup around the cookies when they come out of the oven to make them perfect circles.

Rest on a cookie sheet for just 5 minutes, then carefully transfer to a wire rack to cool completely.

Sprinkle the tops of cookies with more granulated sugar for a sparkly look and lemon zest if desired.