Lemon Cookies

Ingredients

• 2 cups (283g) all-purpose flour ((scoop and level to measure))
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups (250g) granulated sugar*
• 12 Tbsp (170g) unsalted butter, (at room temperature)
• 1 1/2 Tbsp fresh lemon zest
• 1 large egg
• 1 large egg yolk
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/4 cups (150g) powdered sugar
• 2 1/2 Tbsp fresh lemon juice

Instructions

1. 1

   In a large mixing bowl whisk together flour, baking powder, baking soda and salt.

2. 2

   In a separate large mixing bowl using an electric hand mixer blend together granulated sugar, butter and lemon zest until combined then increase speed to high and whip for about 1 minute until it's slightly pale and fluffy.

3. 3

   Mix in egg and egg yolk, then blend in 1 1/2 Tbsp lemon juice and the vanilla extract (mixture may look a little separated because of the acidity that's okay). If desired add a little natural yellow food coloring if you want a more yellow cookie.

4. 4

   Add flour mixture to butter mixture and mix on low speed until combined. Scrape down bowl and fold dough with a spatula a few times to ensure it's evenly combined. Spread dough out even.

5. 5

   Chill dough in fridge for 45 to 60 minutes until it's not so sticky to work with (chilling will also help the cookies spread less).

6. 6

   Preheat oven to 350 degrees during last 10 minutes of chilling cookies.

7. 7

   Line rimmed 18 by 13-inch baking sheets with parchment paper. Scoop dough out about 1 1/2 Tbsp each (28g) and roll into a ball (they should be about the size of a golf ball). Transfer 12 cookie dough balls to prepared baking sheet, spaced evenly apart**. Keep remaining dough chilled.

8. 8

   Bake in preheated oven until slightly under-baked in center, about 9 minutes. Let cool on pan 5 minutes then transfer to a wire rack to cool completely, repeat baking with remaining cookie dough.

9. 9

   Once cookies have cooled mix together powdered sugar with 2 1/2 Tbsp lemon juice. Glaze should have a medium, creamy thickness, drippy but not really runny. Either spoon glaze over cookies and spread into a circle, or pipe glaze from a small resealable bag with the corner cut.

10. 10

    Let glaze set before storing cookies.