(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cream together the Becel and confectioner’s sugar with an electric mixer until well combined, about 3 minutes. Add the lemon zest and the lemon juice and mix until just combined.
Add flour and baking powder to the butter mixture until just combined.
Wrap the dough in plastic and refrigerate about 1 hour.
Preheat oven to 350ºF. Roll into 1 inch balls and place onto a rimmed baking sheet lined with parchment paper. Bake until set, about 8-9 minutes. Cookies will not brown on top but will be brown on bottom. Remove from the oven and allow to cool.
For the Lemon Glaze
Add all glaze ingredients to a medium mixing bowl and whisk stirring until the glaze is smooth
Once the cookies have cooled completely, spoon about ½ teaspoon of glaze onto each cookie and spread around the center of the cookie. Allow the glaze to set and serve.