Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 tbsp (6g) fresh lemon zest
  • 1 large egg (50g)
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (1g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). In a mixing bowl, rub the granulated sugar and 2 tablespoons of lemon zest together with your fingertips for about 60 seconds until the sugar is fragrant and damp.
  2. Add softened butter to the lemon sugar and beat on medium-high speed for approximately 3 minutes until light and fluffy.
  3. In a separate small bowl, whisk together the egg, 2 tablespoons of lemon juice, and vanilla extract. Slowly pour this mixture into the creamed butter, beating until smooth.
  4. Sift in the flour, baking powder, and salt. Mix on low speed just until the flour streaks disappear; do not overmix.
  5. Scoop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until the bottom edges are slightly golden but the tops remain pale.
  6. Whisk powdered sugar and 2 tablespoons of lemon juice together until smooth. Drizzle the glaze over the cookies while they are still slightly warm and garnish with the remaining lemon zest.