Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy.

Add the egg, vanilla extract, lemon juice, and lemon zest to the butter-sugar mixture. Mix until smooth.

Gradually add the dry mixture to the wet ingredients while mixing on low speed or gently folding. Mix until just combined.

Scoop tablespoon-sized portions of the dough onto a prepared baking sheet lined with parchment paper, spacing them a couple of inches apart.

Bake for 10-12 minutes or until edges are lightly golden. Be cautious not to overbake.

Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.

In a separate bowl, mix powdered sugar, lemon juice, and more lemon zest until smooth and spreadable.

Once cookies are completely cool, frost them generously with lemon frosting.

Sprinkle lemon zest on top for extra flavor and presentation.

Allow frosting to set before serving.