Preheat oven to 350ºF. Line cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium speed for about 2 minutes.

In a separate bowl, combine the sugars with the lemon zest and mix with your fingertips until the zest is fully incorporated into the sugars.

Add the sugar mixture to the butter and mix on medium speed for an additional 3 minutes. Add in the eggs one at a time and scrape down the sides of the bowl. Add in the vanilla and lemon juice and mix until incorporated.

In a large bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to the butter mixture and mix until just combined

Use a large cookie scoop (3 tablespoons) to portion the dough. Place the portioned dough balls into the freezer for 30 minutes before baking.

Remove the dough balls from the freezer and place them on the prepared cookie sheets, being sure to leave a couple of inches between each dough ball.

Bake in preheated oven for 14-17 minutes, or until the edges are a very light golden brown. Allow cookies to cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.

Repeat the process with remaining dough.

Once the cookies are cooled, prepare the glaze by whisking together the melted butter, powdered sugar, lemon zest, lemon juice and vanilla. If the glaze is too thick, you can add more lemon juice, a little at a time to achieve a thinner glaze. Dip the cookies in the glaze, shake the excess off lightly and place the cookies back onto the wire rack for the glaze to harden.