Form the sugar cookie dough into a log about 3 inches in diameter. Wrap the log in plastic wrap and refrigerate until firm, about 1 hour.

Preheat your oven to 375°F (190°C).

Slice the chilled dough into smaller logs—one for each color of sugar crystals to use. Roll each log in a different color of sugar, pressing slightly to adhere.

Cut the dough into ¼ inch slices and place them on a cookie sheet lined with parchment paper, about 1-2 inches apart.

Bake the cookies in the oven for 9-11 minutes or until the edges are slightly browned.

Let the cookies cool for a minute on the baking sheet before transferring them to a cooling rack. Allow to cool for at least 15 minutes.

In a separate bowl, mix the confectioner's sugar into the lemon juice slowly until the mixture is smooth and creamy.

Drizzle about 1 teaspoon of the lemon glaze over each cooled cookie and spread it gently with the back of a spoon. Optionally garnish with pastel sprinkles or coated chocolate candies.