Lemon Cookies

Ingredients

• 4 oz unsalted butter (room temperature, 113 g)
• 3/4 cup granulated sugar (137 g)
• 2 tsp lemon zest (from 2 large lemons)
• 1 large egg (room temperature)
• 1/2 teaspoon vanilla extract
• 1 1/2 cup flour (200 g)
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 tablespoon granulated sugar
• 1/2 cup powdered sugar (50 g)
• A pinch of kosher salt
• 1 tablespoon freshly squeezed lemon juice
• Zest of 1/2 a lemon

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Add sugar and lemon zest to the stand mixer bowl and whisk together releasing the lemon essential oil.

3. 3

   Add softened butter and beat with the paddle attachment until light and fluffy.

4. 4

   Add the egg, and vanilla extract to the sugar mixture and beat until smooth.

5. 5

   Sift flour, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the stand mixer bowl and stir until just combined.

6. 6

   Portion the dough with a medium cookie scoop and roll into balls. If the dough is too soft and sticky at this point, refrigerate it for about 10 minutes, and then roll into balls.

7. 7

   Add granulated sugar into a small bowl if using. Roll the cookie dough balls in granulated sugar. Place them on a lined baking sheet about 2” apart.

8. 8

   Baked for 11 minutes until the bottom edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely.

9. 9

   To make lemon icing, add lemon juice, powdered sugar, salt and lemon zest into a small bowl. Mix with a whisk until smooth.

10. 10

    Dip the completely cool lemon cookies into the icing, allow the excess to run off back into the bowl. Place the dipped cookies onto a wire rack and allow the icing to solidify.