Ingredients:

  • 1 cup (226g, 2 sticks) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg (approx. 50g), room temperature
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 teaspoons lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting if needed
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons (30-45ml) lemon juice, freshly squeezed
  • Lemon zest for garnish (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix!
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop or roll the dough into small balls (about 1-inch in diameter). Place on the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze.
  10. Drizzle the glaze over the cooled Lemon Cookies and sprinkle with lemon zest, if desired.