Ingredients
Equipment
Instructions
Cookie Dough Preparation
- 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 with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, lemon zest, and 2 tbsp of fresh lemon juice until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
Baking
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and roll dough into 1-inch balls. Place 2 inches apart on the baking sheets.
- Bake for 10-12 minutes, until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Glazing
- In a small bowl, whisk together the powdered sugar and 2 tbsp of fresh lemon juice until smooth.
- Once cookies are completely cool, drizzle or spread the glaze over them. Let the glaze set before serving.
Notes
For the best flavor, use fresh lemon juice and zest; avoid bottled juice.
Don't skip chilling the dough, as it's crucial for preventing the cookies from spreading too much.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Don't skip chilling the dough, as it's crucial for preventing the cookies from spreading too much.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
