Preheat oven to 350˚F. Line baking sheets with silicone mats or parchment paper.

In the bowl of a stand mixer, beat butter until it is creamy and smooth. Add sugar and beat until fluffy, approximately 3 to 4 minutes. Add egg and vanilla bean paste, beating until combined.

Whisk together flour, baking powder, cinnamon, salt, and lemon. Add dry ingredients to the wet and beat until incorporated.

Turn out dough onto a flat floured work surface. Roll out dough until 1/2 inch thick.

Using a cookie cutter, cut the dough into 2 to 3-inch circles. Use a 1/2-inch circle cutter to cut out the centers, creating the traditional round shape of a king cake. Reroll unused dough and cut out cookies again until all dough has been used. Add cut cookies to the lined baking sheets.

Chill cookie dough for approximately 5 minutes in the freezer.

Bake cookies for 10 to 15 minutes, until the edges are golden brown but the cookies are still soft. Let cool completely.

In a small bowl, whisk together confectioner's sugar, lemon juice, and 2 Tbsp water for the glaze. If the glaze is too thick, add more water, 1 tsp at a time, until smooth but not too thin.

Dip cooled cooked in the glaze and decorate with green, purple, and yellow colored sugars.