Cream the butter, sugar, and salt in a bowl until light and fluffy.
Add the egg, lemon zest, and lemon juice. Stir to combine.
Stir in flour and mix until just combined.
Scoop out two tablespoon-sized pieces of cookie dough onto the prepared baking sheets. Roll the dough into balls and then gently press them down a little. Use a potato masher to stylize your cookies.
Bake for 12-15 minutes. The cookies should look done on the outside, but still a little soft on the inside. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.