Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In the bowl of a hand or stand mixer fitted with the paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the eggs, one at a time, and vanilla, mix well.
In a small mixing bowl combine the flour, baking soda, lemon zest, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated. Mix in the lemon juice and zest*. If desired, mix in white chocolate chips.
Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Once chilled, use a cookie scoop or measuring spoon to scoop 1 oz. scoops of dough. Coat in powdered sugar.
Arrange 2-3 inches apart on the prepared cookie sheet. Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Notes
*Mixing in the lemon juice and zest after the dry ingredients have been incorporated stops the butter from curdling.