In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment (or in a large bowl using an electric hand mixer), cream butter and 1 1/2 cups sugar on medium speed for 3 to 4 minutes or until the mixture is light and fluffy. Beat in lemon zest, lemon juice, egg and vanilla extract until just combined.

Slowly stir in flour mixture just until a dough forms. Cover bowl with plastic wrap; refrigerate dough for at least 1 hour.*

Preheat your oven to 350°F. Line one large baking sheet with parchment paper. Add remaining 1/2 cup sugar to a small bowl.

Scoop and roll chilled dough into balls about 1 to 1 1/2 inches in diameter (about 1 1/2 tablespoons each). Roll each dough ball in sugar, then transfer to prepared baking sheet, spaced about 2 inches apart. (You may have to bake in batches; refrigerate any remaining dough while you bake the first batch.)

Bake for 10 to 13 minutes or until cookies are just set in the centers and lightly golden on the edges (do not overbake). Cool 5 minutes on baking sheet, then transfer to a cooling rack to cool completely.