Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons lemon zest, you can never get enough zest
1 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Steps
Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, this releases the juices from the zest and imparts fragrance to your cookies.
Beat butter and sugar/lemon mixture together with a mixer until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
Slowly beat in flour mixture on low speed just until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart or roll into a ball and then gently flatten dough with the palm of your hand.
Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
In a medium bowl, whisk together powdered sugar and lemon juice. Then you can take a spoon and pour the glaze over the cookies, or dip each cookie top into the lemon glaze, flip and let rest of the rack.
Notes: I put the finished cookies on a rack over a cookie sheet in case there are any drips, I'm all about easy cleanup. Don't rush the process with these cookies, it takes a bit for the glaze to set up. But when it does, oh my are you in for a treat!
If you are a fan of orange cookies, you can swap out the lemon measurements and substitute orange zest and orange juice, they are excellent as well.
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