Preheat your oven to 300°F (150°C) and line your baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until combined.

Make a well in the dry mixture and add egg, melted butter, and milk. Mix until almost combined.

Transfer the dough to a floured surface and knead gently for 1-2 minutes until smooth.

Divide the dough and roll each piece into thin ropes, tying them into knots or shaping into circles.

Bake cookies for 15-18 minutes until lightly golden. Watch closely as ovens vary.

Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

In a bowl, whisk together powdered sugar, lemon juice, and milk until smooth to create the glaze.

Drizzle the cooled cookies with the lemon glaze, letting it set for a few minutes before serving.

Store leftovers in an airtight container at room temperature for up to a week.