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Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and beat on high speed until completely combined and creamy. Scrape the sides of the bowl and add the eggs one at a time, beating on medium-high speed.
Scrape the sides of the bowl again and add the rest of the ingredients for the cookies. Beat on medium-high until a thick, sticky dough forms.
Transfer the cookie dough to the refrigerator and chill for at least 30 minutes.
When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop dough onto the parchment-lined sheet, leaving each ball of dough plenty of room to expand.
Bake for 11 to 15 minutes, or until the cookies begin to turn golden-brown around the edges. Remove from the oven and allow the cookies to cool completely.
To prepare the lemon glaze, stir together the sugar-free confectioners sweetener, lemon juice and water in a small bowl until all the lumps are out and a thick, sticky glaze forms (if needed, add a tiny amount of more lemon juice or water if the mixture is too dry).
Drizzle desired amount of glaze over each cookie - I like to frost the tops completely, but you can also make fun designs on the cookies if you’d like.
Serve and enjoy!