Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tbsp (6g) lemon zest, freshly grated
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) milk
  • Pinch (0.5g) of salt

Instructions:

  1. Zest the lemons. In a medium bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
  2. Beat in the egg, lemon zest, vanilla extract, and 1 tablespoon of lemon juice until fully emulsified.
  3. Sift the flour, baking powder, and salt together in a separate bowl.
  4. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until flour streaks disappear.
  5. Scoop rounded tablespoons of dough and place them 2 inches apart on parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 10-12 minutes until edges are barely golden and centers look slightly underdone.
  7. Whisk powdered sugar, 2 tablespoons of lemon juice, milk, and a pinch of salt until the icing is smooth and glossy.
  8. Once cookies are completely cool, dip the tops into the glaze or drizzle with a spoon. Let set for 20 minutes.