Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (12g) freshly grated lemon zest
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) milk

Instructions:

  1. Combine the granulated sugar and lemon zest in a bowl. Rub the zest into the sugar with your fingertips for about 2 minutes until the sugar looks damp and fragrant.
  2. Beat the softened butter and the infused sugar together using a hand mixer or stand mixer until the mixture is pale and fluffy. Stir in the vanilla extract.
  3. Sift in the flour and salt. Mix on low speed just until the dough comes together. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
  4. Preheat oven to 325°F (160°C). Roll the chilled dough to 1/4 inch thickness and cut into circles or rectangles. Place on a parchment-lined baking sheet and dock the tops with a fork.
  5. Bake for 12-15 minutes, or until the edges are barely golden and the cookies smell nutty. Transfer to a wire cooling rack to cool completely.
  6. Whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle or dip the cooled cookies into the glaze. Let the glaze set for 10 minutes before serving.