In large mixing bowl, cream butter and sugar with mixer until light and fluffy. Add egg, beat well. Beat in vanilla and lemon juice. Scrape sides of bowl as needed. Stir in lemon zest.
Add dry ingredients and mix until just combined. Refrigerate for at least a few hours, preferably overnight.
Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat.
Make round balls out of about 1 tablespoon of the dough. Roll in turbinado sugar or sanding sugar and place on baking sheet. Leave a couple of inches between the balls of dough. Cookies will spread.
Bake for 12 minutes for chewier cookies or 14 minutes for crisper cookies.
Cool slightly. Remove cookies to wire rack to cool completely. Makes 3 dozen, depending on size of cookies.
For more lemony flavor, use the zest from two lemons.
Store lemon sugar cookies in an airtight container for up to a week. For longer storage, baked cookies can be frozen for up to a month.
Make Ahead: Freeze cookie dough, tightly wrapped, for up to three months. Thaw overnight in the fridge for best results. If you prefer, roll the cookie dough balls, freeze on a tray until firm, then freeze in a bag or container. When you're ready to bake, simply remove the balls from the freezer, put them on a cookie sheet, and bake them. You'll need to add a couple minutes to the baking time.