Preheat the oven to 325 degrees. Prepare two baking sheets by lightly coating them with cooking spray, lining them with parchment paper, or lining them both with a Silpat. Set aside.
Wash and dry lemons. Using a zester, grate three teaspoons lemon zest into a small bowl. Set aside.
In a large bowl, mix the flour, baking soda, and salt. Set aside. Chop the butter into several pieces and place in a small bowl. Melt in the microwave, about one minute. Allow the butter to cool.
In the bowl of a stand mixer fitted with a paddle attachment, add the cooled melted butter and sugar. Mix until smooth. Next, add the egg and egg yolk, mix until well blended. Finally, add in the vanilla, lemon juice, lemon extract and lemon zest. Continue to mix until well combined.
Next, add the dry ingredients to the stand mixer. Mix on medium-low to medium speed until a dough forms. Cover the bowl with plastic wrap. Chill for at least 2 hours in the refrigerator.
Remove the dough from the refrigerator. Fill a small bowl with powdered sugar.
Using your hands, roll the dough into approximately one-inch balls. Carefully roll each ball in the powdered sugar, and place on the prepared baking sheets, two inches apart. Bake for 12 minutes, or until the edges are slightly crispy and the centers are set. Allow the lemon cookies to cool before serving. Enjoy!
Are you running low on lemon juice? Check out some of these best substitutions for lemon juice!