Ingredients
Equipment
Instructions
For the Cookies
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
- Beat in the egg, lemon zest, 2 tbsp lemon juice, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet, mixing on low speed until just incorporated. Do not overmix.
- Cover and chill the dough for at least 60 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and roll dough into 1-tablespoon sized balls. Place 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are lightly golden. Cool on the pan for 5 minutes before moving to a wire rack.
For the Lemon Glaze
- Whisk powdered sugar and 2 tbsp lemon juice until smooth.
- Drizzle over completely cooled cookies. Let the glaze set for 30 minutes.
Notes
Do not skip chilling the dough! This is the most important step for preventing the cookies from spreading too much.
For the best flavor, use freshly squeezed lemon juice and fresh zest. The bottled kind just isn't the same.
Store cookies in an airtight container at room temperature for up to 5 days.
For the best flavor, use freshly squeezed lemon juice and fresh zest. The bottled kind just isn't the same.
Store cookies in an airtight container at room temperature for up to 5 days.
