In a small bowl, combine the sugar coating ingredients. Set aside.

In a large mixing bowl, combine the flour, salt, ground cinnamon, and baking soda. Set aside.

In the bowl of a stand mixer (or you can use a bowl and a hand mixer), add the butter, white sugar, and brown sugar. Beat on medium for 2 minutes or until smooth and pale beige in color.

Then, add the egg, vanilla extract, and lemon juice and beat for 30 seconds or until homogenous in consistency.

Add the dry ingredients and mix on low just until incorporated. Refrigerate while the oven is preheating.

Preheat the oven to 355F (180C) and line a baking sheet with parchment paper.

Using a 3-tablespoon cookie scoop, scoop 14 cookie dough balls (you can always make more cookies smaller in size) and then roll them in the cinnamon sugar. Place each ball onto the baking sheet, leaving at least a 2" (5cm) distance in between. If you have to work in batches, leave the rest of the dough in the fridge while the first batch is baking.

Bake for approximately 13 minutes or until the cookies has spread, formed golden edges, puffed up, and started to deflate while still in the oven.

When done, remove from the oven and let them cool down on the baking sheet for 5-10 minutes. Then, transfer onto a cooling rack to cool down completely.