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In a large bowl, beat the softened butter and powdered sugar together with a hand or stand mixer until light and fluffy.
Mix in the vanilla extract and lemon zest until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together. Avoid overmixing.
Divide the dough into two portions and shape each into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough into ¼-inch thick rounds and place them about 1 inch apart on the prepared baking sheets.
Bake for 12-14 minutes, or until the edges are lightly golden. Be careful not to overbake.