Preheat oven to 350F.

Line two baking sheets with parchment paper or silicone baking mats.

In a small separate bowl, combine the dry ingredients - flour and salt. Set aside.

In a large mixing bowl, beat together the butter and 1/2 cup of the powdered sugar until light and creamy, about 2 minutes.

Beat in vanilla extract, lemon juice and optional lemon extract, if using. (If using fresh lemon for the lemon juice, feel free to add a bit of lemon zest in.)

Beat in the flour mixture until just combined, be sure to scrape down the sides of the bowl.

After mixing the cookie dough, refrigerate it for at least 1-2 hours or overnight. Chilling the dough helps firm it up, making it easier to handle and reducing spreading during baking.

Use a 1 Tablespoon cookie scoop to portion out the cookie dough onto your prepared baking sheets.

To achieve the signature shape of Savannah Smiles cookies, roll dough into small balls and then gently shape them into crescents.

Aim for uniform sizes to ensure even baking.

Bake for 10 minutes, allow to cool on the tray for 2 minutes, then toss the cookies in the remaining 1/2 cup powdered sugar to coat completely.