Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs
  • 1 1/2 tsp (7ml) lemon extract
  • 2 cups (250g) all-purpose flour
  • 3 tsp (12g) baking powder
  • 1/8 tsp (0.7g) salt
  • 1 tbsp (6g) fresh lemon zest
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) milk

Instructions:

  1. Cream together the softened butter and granulated sugar in a large bowl until pale and fluffy. Beat in the eggs one at a time, then stir in the lemon extract and fresh lemon zest.
  2. Sift together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the flour streaks disappear.
  3. Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough, roll into a 2-inch log, twist into a knot, and press ends to secure. Place on parchment-lined baking sheets.
  4. Bake for 10–12 minutes until the bottoms are barely golden and tops remain pale.
  5. Whisk powdered sugar, lemon juice, and milk until smooth. Once cookies have cooled completely, dip the top half of each cookie into the glaze and let set on a wire rack for 15 minutes.