1-Preheat oven and prep pans: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2-Massage lemon zest into sugar: Combine sugar and lemon zest; rub between fingertips until fragrant and pale yellow.

3-Mix wet ingredients: Whisk melted butter (or oil), eggs, milk, and vanilla into the sugar mixture until smooth.

4-Fold in dry ingredients: Add gluten-free flour, baking powder, and salt; stir gently just until combined, do not overmix.

5-Shape cookies: For drop cookies, scoop tablespoon-sized balls and place 2 inches apart; for knots, add extra flour, roll into ropes and tie into loose knots.

6-Bake at 350°F for 10-12 min: Bake until set around edges but pale on top; do not overbake.

7-Cool completely on wire rack: Transfer to a wire rack and let cool fully before glazing to prevent glaze from melting.

8-Glaze and decorate: Whisk icing sugar, lemon juice, and a splash of milk until smooth; dip cooled cookie tops, let excess drip off, and sprinkle with lemon zest or sprinkles.