1. Preheat Oven and Prep Pans. Set oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and even baking.

2. Make Cinnamon Sugar Coating. In a small shallow bowl, whisk together 1/2 cup sugar and 2 teaspoons cinnamon. Set aside for rolling.

3. Cream Butter and Sugar. In a large mixing bowl, use an electric mixer or stand mixer to beat softened butter and 1 1/2 cups sugar on medium speed for 3-4 minutes until light and fluffy. This step builds structure for soft cookies.

4. Add Wet Ingredients. Beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla. Mix until fully combined and smooth. The batter may look curdled; that’s normal.

5. Combine Dry Ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture on low speed until just combined. Scrape down sides as needed. Dough will be soft and sticky.

6. Shape and Coat Cookies. Scoop tablespoon-sized portions (about 1 1/2 tablespoons each) and roll into balls. Drop into cinnamon sugar mixture and coat generously, placing 2 inches apart on prepared sheets. Gently flatten slightly with your palm or the bottom of a glass for even baking.

7. Bake to Perfection. Bake one sheet at a time in the middle rack for 10-12 minutes, until edges are set and golden but centers still look soft. Cookies will firm up as they cool. Let rest on pan 5 minutes, then transfer to a wire rack.