• In the bowl of a stand mixer, fitted with paddle attachment, add the softened butter, sugar, vanilla, and lemon zest; beat on medium speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition.
• In a small bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the butter and sugar mixture; beat on low speed just until well combined, about 2 minutes. Scrape down sides of bowl several times, if necessary.
• On low speed, or by hand, stir in the chopped lemonhead candies.
• Cover dough and refrigerate for 2-3 hours or overnight.

To Bake Cookies:

Preheat oven to 350°F.

Line a baking sheet with parchment paper and set aside.

• Scoop about 2 Tbsps. of dough and roll into a well-formed ball. Place about 2-inches apart on prepared baking sheet. Bake about 10 minutes or just until edges begin to turn a light golden brown.
• Remove baking sheet from oven and let cookies cool about 5 minutes before removing. Gently transfer cookies to a wire rack to cool completely.
• Repeat with the rest of the cookie dough.

Make the Lemon Glaze

• In a small bowl, combine confectioners' sugar and 2 Tbsps. of freshly squeezed lemon juice. Stir to make a thin glaze. If necessary, add a bit more lemon juice until you have a glaze consistency.
• Top each cookie with a small amount of the glaze. Spread evenly and thinly. Place glazed cookie back on rack and allow glaze to set completely. Store in an air-tight container.