Set your oven to 350°F. Line two baking sheets with parchment so the cookies don’t stick.

Whisk the flour, baking powder, and salt in a bowl.

In a separate large bowl, beat the butter and sugar until pale and fluffy, about 2 minutes. Add eggs one at a time and mix until smooth.

Mix in the lemon zest, lemon juice, and vanilla.

Stir in the dry ingredients on low just until combined. If the dough looks too crumbly, add up to 2 tablespoons milk.

For neat domes, chill the dough for 15 minutes.

Use a small cookie scoop or a rounded tablespoon to drop dough onto the sheets, leaving a little space.

Bake 10 to 12 minutes until set and just barely golden on the bottom.

Cool on the sheet for 2 minutes, then move to a rack. Let them cool completely before glazing.

Whisk powdered sugar with lemon juice and milk until you get a thick, pourable icing.

Dip or spoon glaze over each cookie. Add zest or sprinkles while the glaze is wet.

Let it set until the surface is dry to the touch, about 30 to 45 minutes.