Lemon Poppy Seed Cookies

Preheat oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper.
In a large bowl, add sugar and lemon zest and work together using your fingers to release the oil from the lemon zest.
Add the butter and brown sugar to the bowl. Using an electric mixer on medium speed, cream butter and sugars together for 2 minutes until light and fluffy.
Add the egg, vanilla extract, and lemon juice and mix for an additional minute until just combined. You don't want to whip it.
In a separate bowl, whisk together the flour, baking soda, and sea salt.
Add flour to wet ingredients and mix until crumbly, but flour still shows.
Using a spoon or rubber spatula, fold in the poppy seeds until the there are only a few streaks of flour remaining. Avoid over-mixing.
Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets, six per half baking sheet.
Bake for 10-11 minutes, rotating the pan halfway through to ensure even baking.
Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

While cookies are cooling, whisk together the powdered sugar, lemon juice, and pinch of salt. If the glaze is too thick, add milk or lemon juice. If it's too thin, add more powdered sugar.
Drizzle glaze over the top of the cookies. Sprinkle additional poppy seeds or lemon zest over the glaze.