Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Cream together the butter, sugar, and 1 tablespoon lemon zest. Continue to beat with an electric mixer or stand mixer until the mixture is light and fluffy; about 2 minutes. Then add the eggs, 1 tablespoon lemon juice, and vanilla. Mix thoroughly until combined.

Slowly add the flour, baking soda, and salt; mix until no dry threads of flour remain. But don't over mix.

Using a small cookie scoop, roll dollops of cookie dough in granulated sugar, and then place on the prepared baking pan. The cookies will spread so space them at least 2 inches apart. Bake for 12 to 15 minutes or until the edges become lightly golden and the centers of the cookies are set.

Remove from the oven and let cool on the baking sheet a couple of minutes before transferring to a wire rack to cool. After cooled, spread lemon icing if you wish, topped with freshly grated lemon zest.

Depending on the size of your scoop, you should be able to make about 30 tea cookies.