1-First Step: Mise en place
Measure all ingredients. Zest and juice lemons fresh for max flavor. Soften butter at room temp, about 1 hour. Line two baking sheets with parchment paper. This setup keeps things speedy.

2-Second Step: Dry ingredients
Whisk flour, baking soda, baking powder, and salt in a medium bowl. Set aside. This ensures even distribution for consistent bakes.

3-Third Step: Cream wet base
Beat softened butter and 1 1/2 cups sugar with a mixer on medium for 2-3 minutes until fluffy. Scrape bowl sides. Add egg, lemon zest, juice, and vanilla. Mix until smooth, about 1 minute. Wet mix should look pale and creamy.

4-Fourth Step: Combine dough
Add dry mix to wet in two additions, mixing low speed just until no flour streaks remain. Dough will be soft and sticky. Avoid overmixing to keep cookies tender. Chill dough 30 minutes if too soft to scoop.

5-Fifth Step: Portion and roll
Scoop 1 1/2 tablespoon dough balls (use cookie scoop for uniformity). Roll in 1/3 cup sugar to coat fully. Place 2 inches apart on sheets. Flatten slightly with palm or glass bottom for even spread.

6-Sixth Step: Bake
Bake at 350°F (175°C) for 10-12 minutes. Edges turn golden, centers stay pale. Rotate sheets halfway for even browning. Cool on sheets 5 minutes, then transfer to wire racks.

7-Final Step: Finishing touches and serving
Let cool completely. Yield: 36 cookies. Dust extra sugar or drizzle lemon glaze (1 cup powdered sugar + 1 tbsp juice). Serve with iced drinks. Store as below. Perfect for blueberry banana muffins at brunches.