Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (180g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar on medium-high until the mixture is light and fluffy (about 2–3 minutes).
  2. Add the egg, vanilla extract, lemon juice, and lemon zest. Beat until fully combined and smooth.
  3. On low speed, gradually add the flour, baking powder, and salt. Mix just until no white streaks remain.
  4. Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough per cookie, roll into balls, and place 2 inches apart on parchment-lined sheets.
  5. Bake for 10–12 minutes until edges are barely golden while centers remain pale.
  6. Let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Whisk together powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
  8. Dip the tops of the cooled cookies into the glaze or drizzle using a spoon.
  9. Let the glaze set for 15 minutes before serving.