Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until combined.

Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer for about 2 minutes.

Beat in 2 large eggs, one at a time, followed by the zest of 1 lemon and 2 tablespoons of fresh lemon juice.

Gradually add the flour mixture to the butter mixture, mixing on low speed until a sticky dough forms.

Scoop out portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges.

Remove from the oven and allow to cool on the sheet for about 5 minutes before transferring to a wire rack.

Whisk together 1 cup of confectioners’ sugar, 2 tablespoons of lemon juice, and 1 to 2 tablespoons of milk until smooth.

Glaze the cookies and immediately sprinkle with colorful Easter sprinkles.

Allow the glazed cookies to sit at room temperature until the icing has hardened, about 30 minutes.