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

In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream the butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using). Mix until well combined and smooth.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is fully incorporated. Do not overmix. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours to allow it to firm up.

Once the dough has chilled, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.

Using a small cookie scoop (or tablespoon), portion the dough and roll it into smooth balls. The dough should be firm but scoopable—if it feels too soft, return it to the fridge or place it in the freezer for 10–15 minutes to firm up. Softer dough may spread too much while baking.

Roll each dough ball first in granulated sugar, then in powdered sugar, coating them generously for the best crinkle effect. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are set and the tops are crackled. The centers should still be soft and slightly underbaked—they will continue to set as they cool.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.