In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the lemon zest and vanilla extract, mixing well to combine. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld and the dough to firm up, making it easier to handle and shape.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.

On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet, leaving space between each cookie.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as this will cause the cookies to lose their tender texture.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the cookies once cooled, paired with your favorite beverage for a delightful treat.

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed freezer bag for up to three months. Thaw at room temperature before serving.