Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (15ml) lemon extract
  • 1 tbsp (6g) fresh lemon zest
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) heavy cream
  • 1 tbsp (10g) rainbow nonpareils

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a larger bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy.
  4. Beat in the egg, lemon extract, and fresh lemon zest until fully incorporated.
  5. Gradually fold in the flour mixture on low speed until just combined, taking care not to overmix.
  6. Scoop 1 tablespoon of dough, roll into a 1-inch log, and twist into a small knot or curved drop shape. Place on baking sheets 2 inches apart.
  7. Bake for 10–12 minutes until edges are barely set and tops spring back; cookies should remain pale.
  8. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Prepare the glaze by whisking powdered sugar, fresh lemon juice, and heavy cream until smooth.
  10. Dip the cooled cookies into the glaze and immediately top with rainbow nonpareils if desired.