Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder until fully combined.

Zest 1 large lemon over 1 cup of granulated sugar and rub them together until fragrant.

Beat together ½ cup of unsalted butter and the lemon-sugar mixture until light and fluffy, about 2-3 minutes.

Add 1 teaspoon of vanilla extract, 2 tablespoons of fresh lemon juice, and 1 large egg. Mix until well combined and smooth.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, leaving space between each cookie. Flatten slightly with your palm.

Bake for 11-14 minutes, or until the edges are lightly golden. Allow them to cool for about 5 minutes before transferring to a wire rack.

To make the glaze, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth.

Dip the cooled cookies into the glaze, letting the excess drip off before placing them back on the rack.