In a large mixing bowl, use a hand-held mixer on high speed to beat the sugar and lemon zest together to create lemon sugar. The sugar will turn a pale yellow when done.
Add the butter and beat to combine until light and fluffy.
Next, add the lemon juice, honey, and both extracts. Beat until combined. If the mixture looks like it has curdled, don't worry. It's still good.
Add in the flour, baking soda, and salt. Beat until a dough is formed.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Begin by preheating your oven to 350°F. Line a baking sheet with a silicone baking mat and set aside.
Roll dough into balls, using about 2 teaspoons of the mixture. Place two inches apart on prepared baking sheet.
Bake for 10 minutes. In the meantime, place the confectioner's sugar in a shallow bowl and set aside.
Once the cookies come out of the oven, transfer 4 or 5 cookies at a time to the bowl with the confectioner's sugar. Very carefully – they are hot! – roll them around in the sugar. Once fully coated, transfer to a wire cooling rack.
Once all of the cookies have been coated, allow the cookies to cool for 1 hour. Then, re-coat the cookies a second time in the confectioner’s sugar.
If you are storing the cookies, stack them in layers in a container and top each layer with a dusting of any of the leftover confectioner's sugar.