Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tbsp (6g) lemon zest, freshly grated
  • 1 tsp (5ml) pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • ½ tsp (3g) baking powder
  • ¼ tsp (1.5g) fine sea salt
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tbsp (45ml) fresh lemon juice
  • ½ tsp (1g) lemon zest, for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy (about 2-3 minutes).
  3. Beat in the egg, lemon zest, and vanilla extract until fully emulsified and smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until the white streaks of flour disappear.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on parchment-lined baking sheets.
  7. Bake for 10-12 minutes until the edges are just barely golden and the centers still look slightly soft.
  8. Transfer cookies to a wire rack to cool completely.
  9. Whisk together the powdered sugar and lemon juice until a smooth, pourable consistency forms.
  10. Pour or drizzle the glaze over the cooled cookies and immediately sprinkle with the remaining lemon zest for garnish.