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

In a small bowl, whisk together the all-purpose flour, salt, and baking powder.

In another bowl, combine the lemon zest and granulated sugar, rubbing the mixture until fragrant.

Using a stand mixer, beat the softened unsalted butter and lemon sugar mixture until light and fluffy, about 2-3 minutes.

Mix in the vanilla extract, fresh lemon juice, and the egg until combined and smooth.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough forms.

Drop mounds of dough onto prepared baking sheets, leaving about 2 inches between each.

Bake for 11-14 minutes, or until the edges are lightly golden brown. Let cool on sheets.

Whisk together the confectioners’ sugar with a splash of lemon juice and zest until smooth to make the glaze.

Once cooled, dip each cookie into the glaze and place back on the wire rack to set.