Combine butter, sugar, and lemon zest in a large mixing bowl and use an electric mixer to beat together until light and fluffy.

Add egg yolks and lemon juice and stir until well-combined.

In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.

Gradually add dry ingredients to wet and stir until completely combined.

Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days.

About 15 minutes before the dough has finished chilling, preheat oven to 350F (175C) and line cookie sheets with parchment paper.

Once dough has finished chilling, scoop by level 1.5 Tablespoon-sized portions. Roll the dough between your palms so that you have a round ball, then place cookie dough at least 2” apart on prepared cookie sheet.

Bake on 350F (175C) for 11-12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze.

Whisk together powdered sugar with 1 ½ Tablespoons of lemon juice. Add more lemon juice as needed until you have a smooth glaze that ribbons off of your whisk and holds its shape for several seconds before dissolving into the bowl.

Drizzle glaze over cookies. Allow glaze to harden before serving.