Preheat oven to 350°F.
Line large cookie baking sheet with silicone baking mat or parchment paper. If you do not have either, grease your baking sheet with oil or butter.
Mix cinnamon and sugar topping in small bowl. Set aside.
Tip to Measure Flour: When you measure your flour, do not scoop it out directly as that can lead to using more flour than is needed. To correctly measure your flour, give the flour a stir with a fork or a whisk to loosen it. Spoon the flour into cup until it is heaping, then level with the flat side of a knife.
In a large bowl beat together butter, sugar, egg, vanilla bean paste or vanilla extract and lemon juice.
In second large bowl, combine flour, baking soda, cinnamon and salt. Mix thoroughly.
Add dry ingredients to wet and combine using beater until combined. The dough will look like crumbly little balls.
Using your hands, mold the dough into one large ball of snickerdoodle cookie dough.
Using cookie scoop or your hands, form 12 evenly sized cookie balls (the balls will be slightly smaller than the size of a golf ball).
Roll each cookie ball in your cinnamon sugar mixture. Place evenly spaced on your baking sheet.
Bake for approximately 12-3 minutes. Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack.