In a mixer with the paddle attachment, cream together butter, sugar, & lemon zest for 2-3 minutes or until light & fluffy.
Add eggs, one at a time, until incorporated.
Add the sour cream, baking powder, baking soda, & salt until combined.
Add the flour; do not over mix. Refrigerate the dough for one hour.
Line baking tray with parchment paper. Using the cookie scooper, scoop cookies onto parchment paper leaving 2 inches of space in between cookies.
Bake cookies at 375 F or until golden brown around the edges, rotating halfway through baking.
Let cookies cool completely on baking rack & begin making the glaze.
In food processor, mix lemon juice, salt, lemon zest, & cream cheese until smooth. Add oil & mix until combined.
Pulse while adding powdered sugar, a little at a time. Mix until well incorporated.
Dip each cooled cookie onto the glaze. Let it sit on the baking rack to drain off excess glaze. Enjoy!