In a large bowl, or the bowl of a stand mixer, beat the butter, sugar, and lemon zest until light and fluffy; 1 to 2 minutes. Then add the lemon juice and egg; continue beating to combine. Fold in the flour, baking soda, and salt.

Cover the bowl and refrigerate until chilled; about 1 hour.

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Add 1/4 cup of sanding sugar to a bowl and set aside. This sugar is for rolling the cookies before they bake.

Using a cookie scoop, form balls of cookie dough, roll each in the sanding sugar, and place on the prepared baking sheet, about 2 inches apart.

Bake for 11-12 minutes or until the edges begin to brown. Let the cookies cool on the baking sheet for 5 minutes before removing them to a cooling rack.