Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ½ tsp (2g) baking powder
  • ¼ tsp (1.5g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 1 tbsp (6g) lemon zest
  • 3 tbsp (45ml) fresh lemon juice
  • 1 drop (0.5ml) yellow food coloring

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
  3. Rub the lemon zest into the granulated sugar with fingertips until damp and fragrant.
  4. Cream the softened butter and zest-infused sugar using a mixer until pale and fluffy (about 2–3 minutes).
  5. Beat in the egg, lemon juice, and vanilla extract.
  6. Gradually stir in the dry ingredients on low speed until just combined.
  7. Scoop rounded tablespoons of dough and place 2 inches apart on baking sheets.
  8. Bake for 10–12 minutes until edges are barely golden and centers remain slightly soft.
  9. Cool on the pan for 5 minutes before transferring to a wire rack.
  10. Prepare glaze by whisking powdered sugar and lemon zest, then adding lemon juice one tablespoon at a time until a smooth, thick viscosity is reached.
  11. Stir in yellow food coloring if desired and drizzle over cooled cookies.