Preheat your oven to 350°F (175°C).

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy—about 3 minutes.

Add the lemon zest and juice, mixing until well incorporated.

In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter-sugar blend, mixing on low speed until just combined.

Turn the dough onto a lightly floured surface and gently knead until it comes together. Roll it into two logs about 1 inch in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, remove the logs from the refrigerator and slice them into 1/4-inch thick rounds. Place onto a baking sheet lined with parchment paper.

Bake for 12-15 minutes until the edges are lightly golden.

Transfer the cookies to a wire rack to cool completely. If desired, dust with powdered sugar before serving.