Preheat 350°F and line 2 cookies sheets with parchment paper. To make sure that the butter and eggs and room temperature, take them out about 30 minutes before starting the recipe.

In a medium bowl, mix together the flour, baking powder, ginger, and salt.

In a stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest for roughly 1 minute. Add the butter and mix together until the mixture starts to stick to the sides of the bowl and become paler in color, about 3 minutes.

To the butter sugar mixture, add the egg and egg yolk, vanilla, and lemon juice. Mix well until combined. If the mixture looks a bit curdled, that's okay.

Add the flour mixture into the wet mixture and mix until all flour has been incorporated then stop. 

Allow the dough to chill in the fridge for 30 minutes.

Take the dough out of the fridge and prepare a small bowl with the remaining sugar. Scoop the dough into 2 Tbsp balls and roll them in the sugar until covered. place either in a bowl or on a baking sheet and allow the dough balls to chill in the fridge again for about 1 hour.

Once chilled, place the balls on your prepared baking sheets roughly 2 inches apart. 

Bake the cookies for 10 - 12 minutes until the tops are set. Allow them to cool on the pan for 5 minutes before transferring the to a cooling rack to cool completely.