Baked Lemon Crisps: Crispy and Tangy

Instructions:

1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and lemon zest until the mixture is smooth and combined.
4. Whisk together the flour, baking powder, and salt in a separate small bowl.
5. Gradually stir the dry mixture into the wet ingredients; mix only until the flour streaks disappear.
6. Use a cookie scoop to drop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart.
7. Bake for 10–12 minutes until the edges turn a pale golden brown while the centers remain light.
8. Allow the cookies to cool on the pan for 5 minutes.
9. Whisk the powdered sugar and lemon juice in a small bowl until velvety.
10. Drizzle the glaze over the cooled cookies in thin lines or a light dip and garnish with a pinch of lemon zest.