Beat butter and granulated sugar until very fluffy, with the mixture turning lighter in color and texture. Beat in 2 large eggs, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth.

Stir in all-purpose flour, baking soda, baking powder, and salt until a dough forms, with no dry flour streaks visible.

Refrigerate the dough for 30 minutes until firm. The dough should feel cold and scoopable rather than sticky.

Roll dough into 1.5-inch balls, then roll each ball in extra sugar for rolling to coat the surface. Place the coated balls on parchment-lined sheet pans, leaving space between them.

Bake at 375°F for 10-12 minutes until the edges are just set but the centers look underdone. Look for lightly golden crackled tops while the middle still appears soft.

Cool the cookies completely before glazing. Do not glaze warm cookies or the glaze will run and soak in.

Whisk powdered sugar, 3 tablespoons fresh lemon juice, and 1 tablespoon lemon zest until smooth. The glaze should be pourable and glossy with no lumps.

Drizzle the lemon glaze over the cooled cookies, letting vivid yellow streak down the sides. Ensure each cookie gets a visible layer and drips for that vivid edge finish.

Let the glaze set for 15 minutes before serving. The drizzle should look set and slightly matte on top while staying bright.