• Preheat the oven to 350° F and line 2 cookie trays with parchment paper. You'll need to reuse them to make all the cookies.

Make the lemon sugar

• In the bowl that you'll be making the cookie dough in, add the 1 1/4 cup white sugar. Zest the lemon on top and mix well with a thick spoon or even better with your hands. Remove 1/4 cup and set aside for rolling.
• Add the 1 cup butter to the mixing bowl and beat on low-medium speed for 1 minute until creamy and fluffy looking.
• Add in the 1 egg, egg yolk, and 1 tbsp fresh lemon juice. Mix well again for 30 seconds on medium speed.
• Add 2 3/4 cup flour, 1 tbsp corn starch, 3/4 tsp baking soda, and 1/4 tsp kosher salt. Mix for 1-2 minutes on medium speed until a thick dough comes together.
• Add the remaining lemon sugar into a shallow bowl or plate. Using a 1-2 tbsp cookie scoop, scoop out the cookie dough and roll in the lemon sugar.
• Place the balls on the prepared cookies sheet and repeat till you have 8 cookies per sheet.
• Bake for 10 minutes. Immediately scoot them with a larger round cookie cutter (place over the cookie and move your hand in a fast motion) to make them perfectly round.
• Sprinkle with more lemon zest (optional) then cool and enjoy!