Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.

In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined.

Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.

Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a ball. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.

Bake for 11-14 minutes or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.

Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine.

Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy!