Preheat oven to 400°F.

With an electric mixer, beat the butter and sugar and until light and creamy, 2-3 minutes.

Add eggs one at a time, mixing after each, followed by the vanilla and lemon extracts.

Add the flour, salt, and lemon zest and mix until just combined.

Use a cookie press to form cookies. Press onto a non-greased sheet pan.

Bake until cookies are set but not browned, 7-9 minutes. They were done at exactly 8 minutes in my oven.

Let cool on the pan for a few minutes, then transfer to a wire rack and set over the sheet pan.

Whisk the powdered sugar and enough lemon juice to make a thin glaze.

Pour the glaze over the cookies, letting the excess drip down through the wire rack.

Top with sprinkles and let sit for several minutes until glaze is set.

Store cookies in an airtight container for several days.