Using a hand-held or standing mixer, cream butter and sugar together until light and fluffy. Scrape own the sides and bottom of the bowl often. Add molasses, egg yolks, and vanilla.  Beat well.

Sift together flour, cinnamon, ginger, nutmeg, and salt.  Add to the molasses mixture.  Blend until just combined.  Be careful to not over mix the dough.   Cover dough with plastic wrap.  Refrigerate the dough for about an hour or until firm.

As dough is chilling, preheat oven to 350 degrees F.  Line two baking sheets with parchment paper, or leave ungreased.  Set aside.

Using a tablespoon or ice cream scoop, portion dough about 2-inches apart on prepared baking sheets.  Bake for 15 to 18 minutes or until golden brown around the edges and centers are not doughy.  Let cookies cool on a wire rack.
Prepare the lemon glaze by whisking together the powdered sugar and 1-1/2 tbsp. lemon juice until smooth.  Add additional lemon juice if necessary to reach spreadable consistency.  Spread lemon glaze over the top of cooled cookies.