Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract and lemon juice; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the ½ cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake until the cookies are slightly brown around the edges and their center are just set and very lightly colored, 8 to 10 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.