In a large bowl, cream the butter and sugar together. Then mix in the egg until well combined. Stir in lemon zest.

Add ½ cup of flour, baking powder, and salt to the butter mixture and stir until combined. Continue adding flour by the ½ cup and mixing until all 2 cups are completely combined.

Use a small cookie scoop or tablespoon to measure dough, then roll them into balls and slightly flatten with your palm, placing them on a cookie sheet lined with parchment paper.

Bake at 375˚F for 8-9 minutes or until the center is just set. The cookies will remain light in color and will not get brown. Let the cookies sit for 2 minutes, then transfer them to a cooling rack.

Make the icing by whisking the powdered sugar with the lemon juice, salt, and cream until smooth.

Once the cookies are cool, dip the tops in the glaze by turning them upside down and gently lifting them out, turning them over, and returning them to the cooling rack or a sheet of parchment to dry.