Brown the Butter: In a saucepan, heat butter over medium heat, stirring frequently until it turns golden brown and gives off a nutty aroma. Allow it to cool slightly before using.

Mix Sugar and Eggs: In a mixing bowl, combine granulated sugar, brown sugar, and eggs. Whisk until creamy and well blended—it should be light and fluffy!

Add Flavor: Stir in the lemon zest and vanilla extract to the sugar mixture. Mix until it's thoroughly combined.

Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to your wet mixture, stirring until just combined.

Fold in Marshmallows: Gently fold in the mini marshmallows, ensuring they’re evenly distributed throughout the dough.

Scoop and Bake: Use a cookie scoop to place dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes.

Cool and Drizzle: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Drizzle with lemon icing and sprinkle graham cracker crumbs.