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Preheat oven to 350F/175C. Line cookie sheets with parchment paper (optional).
In the bowl of a stand mixer, or in a large bowl if using a hand mixer cream butter until smooth. Add powdered sugar and mix on low for 2 minutes.
Zest 1 large lemon, this should give you about a teaspoon of zest. Add this into your bowl and mix on low until incorporated.
Add in the flour and mix on low until the dough comes together.
Lightly flour your rolling surface, form the dough into a disc and lightly flour the top. Roll to ¼ Inch thickness and cut cookies using a 3 inch cutter. Re roll and cut your scraps as needed. You should get 12 cookies.
Place on prepared cookie sheets and bake 10-12 minutes or until the bottoms are just beginning to brown.
Let cool on the pan for a few minutes, then move to a wire rack to finish cooling.
Dip cooled cookies in lemon icing and allow 2 hours to set.
Combine fresh lemon juice and powdered sugar in a small bowl. Whisk until smooth. If too thin, add a little bit more powdered sugar. If too thick, add a bit more lemon juice.