In a mixing bowl, combine the flour, baking soda, and salt. Set this mixture aside for later.

In a stand mixer bowl, cream together the softened butter and sugar until light and airy, about 2-3 minutes. Then, add in the egg, lemon juice, lemon zest, vanilla extract, and food coloring if you'd like, mixing until everything is well blended.

Gradually incorporate the dry ingredients into the wet mixture until fully combined. Cover the bowl with plastic wrap and refrigerate the dough for about 2 hours to firm up.

Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.

Once the dough is chilled, scoop out a portion using a small cookie scoop and roll it into a ball. If the dough is too soft, return it to the fridge or freezer briefly.

Roll each dough ball first in granulated sugar and then generously in powdered sugar, and place them on the baking sheets with about 2 inches of space in between.

Bake the cookies for 10-12 minutes until they are slightly golden around the edges. Once baked, cool them on the sheet for 5 minutes before transferring them to a wire rack to cool completely.