Ingredients
Scale
- 2 ¾ cups (330g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (250g) granulated sugar
- 2 tablespoons fresh lemon zest, from 3-4 medium lemons
- ¾ cup (170g) unsalted butter, softened
- 1 large egg
- 1 egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) powdered sugar
- 1 teaspoon fresh lemon zest, from 1 small lemon
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer, combine granulated sugar and lemon zest, mixing until fragrant.
- Add softened butter to the mixture and beat until creamy. Incorporate the egg, egg yolk, lemon juice, and vanilla, mixing until smooth.
- Gradually mix in the dry ingredients until a firm dough forms.
- Roll the dough into 1-inch balls and place on prepared baking sheets, spaced 3 inches apart.
- Bake for 8-10 minutes, until tops are set and bottoms are lightly golden, avoiding overbaking.
- Cool cookies completely before applying glaze.
- For the glaze, whisk together powdered sugar, lemon zest, and lemon juice. Dip each cookie top in the glaze and let excess drip off. Set on parchment to dry.
Notes
For best results, ensure butter is softened but slightly cool before mixing.
Cookies will flatten as they cool, so do not worry if they appear puffy when taking them out of the oven.
Glaze may take a few hours to set, or you can expedite this by refrigerating the glazed cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.