Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1/2 cup of confectioners' sugar until light and airy.

Mix in 2 teaspoons of lemon zest, 1/2 teaspoon of lemon juice, and 1/4 teaspoon of vanilla extract if desired.

Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of kosher salt, mixing gently until a cohesive dough forms.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.

Roll out the dough between two sheets of parchment paper to about 1/2 inch thickness and cut out desired shapes.

Place cookies 1.5 inches apart on lined baking sheets and bake for 10-12 minutes, or until firm to the touch.

Sprinkle with turbinado sugar or extra lemon zest if desired and cool on wire racks.