Preheat the oven to 350 degrees.
Add sugar and butter to a stand mixer or mixing bowl and cream until smooth and fluffy. Add eggs one at a time, then add vanilla and lemon extract.
Add dry ingredients to the mixing bowl, including flour, baking soda, baking powder, and salt.
Crush Lemonheads in a blender or food processor, leaving some whole pieces and larger chunks.
Add crushed Lemonheads to the batter and blend until just incorporated.
Chill dough in the fridge for one hour.
Form dough into balls using the Home & Kind medium food scoop. Place on a lined cookie sheet. Do not place more than 8 cookies on a standard size cookie sheet—they will spread!
Bake for 10-14 minutes, until edges are slightly golden brown.
Make the glaze by adding lemon juice and powdered sugar to a large bowl, then mix.
Let cookies cool in pan for several minutes, then transfer to a cooling wrack and top with glaze.