Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 large egg
- 1 1/3 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat together the butter, sugar, and lemon zest until light and fluffy, about 3 minutes.
- Beat in the egg until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Drop 1 1/2 tablespoon-sized balls of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart.
- Bake for 12-14 minutes or until cookies are just set and slightly golden at the edges.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Mix powdered sugar and lemon juice to form a thick but pourable glaze. Start with less lemon juice and gradually add more to reach the right consistency. Spoon over each cookie and let set for at least 30 minutes.
