Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 large (50g) egg
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 0.5g salt

Instructions:

  1. Beat the softened butter and powdered sugar together using an electric mixer on medium-high for 2-3 minutes until the mixture looks pale, fluffy, and light.
  2. Add the lemon zest, vanilla extract, and egg. Beat on medium speed until fully combined and smooth.
  3. Lower the mixer to the lowest setting or use a spatula to gradually add the flour, baking powder, and salt. Mix only until the white streaks of flour disappear to avoid overworking the gluten.
  4. Scoop rounded tablespoons of dough and place them 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, removing them when edges are barely set and tops remain pale.
  5. Whisk together the glaze ingredients (powdered sugar, lemon juice, and salt) until smooth and apply to the cookies.