Preheat oven to 325F.

Cream butter: Add sugar and softened butter to a large mixing bowl and mix until combined.

Add wet ingredients: lemon juice, lemon zest, eggs one at a time while mixing, and milk.

Add flour: Mix in about ¼ cup of flour at a time until combined. Scrape the sides and bottom of the bowl.

Add baking powder and salt and mix.

Line two large cookie sheets with parchment paper or silicone baking mats.

Make cookie dough balls using about one and a half tablespoon of cookie dough, placing them on the cookie sheets in three rows of four.

Bake cookies at 325F for 10-14 minutes. The tops should not look wet. Use a toothpick to check for doneness.

Cool cookies for 10 minutes before decorating.

In a small mixing bowl, add powdered sugar, lemon juice, and milk. Stir until smooth, adjusting consistency as needed.

Dip the top of a cooled cookie into the lemon glaze and twist. Sprinkle nonpareils before the glaze dries.