Beat butter and granulated sugar until very fluffy, then add eggs, fresh lemon juice, lemon zest, and vanilla extract and mix until smooth. Stir in all-purpose flour, baking soda, baking powder, and salt just until a dough forms, with no dry flour visible.

Refrigerate the dough for 30 minutes until firm, so it can be rolled cleanly.

Roll the dough into 1.5-inch balls, then roll each ball in extra sugar for rolling to coat the surface evenly. Place cookies on parchment-lined baking sheets with space between them.

Bake at 375°F for 10-12 minutes until the edges are just set but the centers look underdone, keeping them soft after cooling. Watch for lightly crackled, lightly golden tops.

Cool the cookies completely on the baking sheets or a rack before glazing, so the lemon glaze doesn’t melt away.

Whisk powdered sugar with fresh lemon juice and lemon zest until smooth, forming a pourable glaze. Drizzle the lemon glaze over the cooled cookies, letting it drip slightly down the edges for vivid yellow lines.

Let the glaze set for 15 minutes before serving, until it looks glossy but no longer wet.