In a mixing bowl, combine the sugar and softened butter. Whisk until smooth and well combined. Whisk in the Egg and vanilla extract lemon zest and the fresh lemon juice. Now whisk in the flour, baking soda and salt. Don't over whisk once the flour has been added, the ingredients just need to be well combined.
Using a spoon or ice-cream scoop, form little cookie dough balls that are approximately the size of half an ice-cream scoop portion. Place them on a baking tray lined with baking paper and set them in the fridge for 15-20 minutes. This will help them keep the shape in the oven. Now preheat the oven at 345 °F
Bake with convection for 10 minutes. If you are not using convection bake for an additional 2 minutes or a total of 12 minutes. Allow the cookies to cool before removing them from the baking tray as they may break when they are hot.
Lemon Glaze
In a medium sized bowl, add the powder sugar and gradually add the lemon juice while stirring. You should get a thick consistency that is a little runny and smooth. Glaze the cookies using a condiment bottle or a small spoon.