Start by bringing your unsalted butter to room temperature for about 30 minutes. Meanwhile, wash and zest two lemons.

In a large mixing bowl, cream together the softened butter and granulated sugar using your hand mixer on medium speed for about 2 minutes, or until light and fluffy. Add in the eggs, fresh lemon juice, and lemon zest, mixing well.

Gradually stir in the all-purpose flour, baking powder, and salt into the butter mixture until no dry flour is visible.

Using a tablespoon, scoop the dough and roll each portion into a ball before placing them on a lined baking sheet. Slightly flatten each ball.

Preheat your oven to 350°F (175°C) and bake the cookies for 9-10 minutes, or until the edges are barely golden and the centers look set.

While the cookies cool, make the creamy lemon frosting by beating together softened butter, powdered sugar, lemon zest, lemon juice, and a pinch of salt until smooth.

Once your Lemon Sugar Cookies are completely cool, frost each cookie with a generous layer of the creamy lemon frosting.