Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

1. Cream Butter and Sugar:
   In a stand mixer or large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes). Add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using). Mix until well combined.
2. Combine Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
3. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
4. Form Dough Balls:
   Using a small cookie scoop, scoop out the dough and roll it into balls. If the dough is too soft to roll, return it to the fridge or freezer for a few minutes.
5. Roll in Sugar:
   Roll each dough ball first in the granulated sugar, then in the powdered sugar, coating generously. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
6. Bake:
   Bake the cookies for 10-12 minutes or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.