Preheat oven to 375 if ready to bake cookies.
In a stand mixer, add cookie sugar, butter, and lemon juice.
Mix together until combined.
Add in the salt, and then flour.
For ease of working, set out a large piece of parchment or wax paper. Set out 1 tablespoon of flour to make molding the dough easier.
Meanwhile, dough should be worked into a ball and pull towards the center of the mixer.
Scrape any dough out and with flour hands, add it to the parchment paper workspace.
This dough is best to work with chilled for 1 hour.
Form a log and wrap the dough up and place in the refrigerator for 1 hour. You can make this up to 24 hours in advance.
Once dough is chilled, flour a rolling pin and work dough until about 1/4" thick.
Stamp cookie cutters and use a spatula to carefully place them on a parchment lined baking sheet.
This cookies do not spread so you should be able to fit 12 on a standard size baking sheet.
Bake in preheated oven for 6 minutes.
Once cookies are done, allow them to cool for 2 minutes before transferring them to a plate/cooling rack.
Repeat the baking process for the next batch.
Meanwhile, mix icing ingredients until it forms a thick consistency.
Allow icing to thicken for about 15 mins.
Using a teaspoon, carefully ice cookies.
The icing should be thick and nicely coat each cookie.
Sprinkle each with some lemon zest.
Allow cookies to harden for at least 30 minutes. -Enjoy!