In a mixing bowl, cream together 1 cup of softened unsalted butter and ⅔ cup of powdered sugar using a hand mixer on medium speed until light and fluffy, about 2–3 minutes.

Add in 1 tablespoon of fresh lemon zest, ½ teaspoon of vanilla extract, and ¼ teaspoon of salt. Mix until well combined.

Gradually add 2 cups of all-purpose flour, mixing on low speed just until incorporated. Stop mixing as soon as you no longer see any dry flour.

Using a tablespoon, scoop out portions of the dough and roll them into balls. Flatten each ball slightly and place on a parchment-lined baking sheet, spaced about 2 inches apart.

Preheat your oven to 325°F (165°C) and place the cookies in the oven. Bake for 12–15 minutes until the edges are lightly golden.

Let the cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together 1 cup of powdered sugar and 2 to 3 tablespoons of fresh lemon juice until the glaze is smooth.

Once the cookies are cool, drizzle the glaze over each cookie and sprinkle extra lemon zest if desired.

Let the glaze set for about 15–20 minutes before serving or storing the cookies.