A bright and refreshing cookie, perfect for spring!
Preheat oven to 350°F. Combine the flour, baking soda, and salt together in a small bowl. Set aside.
In the bowl of your stand mixer using the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add the lemon juice, zest, egg, and vanilla to the butter/sugar mixture and mix well. With the mixer on low, add in the flour mixture and mix until just combined.
Scoop 2 teaspoon–sized portions of dough onto cookie sheets lined with parchment paper, spacing the cookies at least 2 inches apart. Bake for about 12 minutes, until the edges just begin to turn golden. Remove from the oven and set the pans on a rack for a couple of minutes. Then transfer the cookies to a rack and allow to cool.
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Chewy and a little crunchy around the edges. I doubled the lemon zest and lemon juice for a stronger and tangier flavor. Our family just really likes lemon, so the way the recipe was written might be flavorful enough for others. 
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