In a small microwave-safe bowl or small saucepan, melt lemon juice and 1 stick, ½ cup, of butter. Set aside.
In a large bowl, cream the remaining stick of butter with 1 cup sugar until light, about 3 minutes.
Continue to beat while adding in egg and lemon butter. Whip for 3 minutes more.
Mix in vanilla and lemon extracts and 2 teaspoons of zest.
In a small bowl, combine flour, baking powder and salt. Add to lemon butter mixture, mixing at low speed until combined. Stir in poppy seeds.
On a flat plate, mix together ¼ cup sugar with 1 teaspoon of the lemon zest. Pinch large fingerfuls of zest into the sugar until well mixed. This will help flavor the sugar more thoroughly.
Using a medium cookie scoop, scoop batter onto an ungreased cookie sheet. Place them about 2" apart as they will spread slightly.
Using a flat-bottomed glass, dip it into the lemon-sugar mixture then press it lightly onto the top of the cookies, flattening slightly. Sprinkle with additional poppy seeds.
Bake for 11-13 minutes or until just starting to brown around edges. Cool on cookie sheets for about 2-4 minutes then remove to wire racks to finish cooling. Store in airtight container.
Notes
STORE/FREEZEStore: After the cookies have cooled, place them in an airtight container and store them at room temperature for up to 5 days.Freeze: Let the cookies cool then place them in a freezer-safe container or plastic freezer bag for up to 3 months.