Ingredients
Dry 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
Wet Ingredients
- 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
Glaze
- 1 1/4 cups (150g) powdered sugar
- 2 1/2 Tbsp fresh lemon juice
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter Mixture: In a separate large mixing bowl, use an electric hand mixer to blend granulated sugar, unsalted butter, and fresh lemon zest together. Start at low speed until combined, then increase to high and whip for about 1 minute until the mixture is slightly pale and fluffy.
- Add Eggs and Flavorings: Mix in the large egg and egg yolk, then blend in 1 1/2 tablespoons fresh lemon juice and vanilla extract. The mixture may appear slightly separated due to the acidity, which is normal. Optionally, add a drop of natural yellow food coloring for a more vibrant color.
- Combine with Dry Ingredients: Add the dry flour mixture to the butter and sugar mixture, mixing on low speed until just combined. Scrape down the bowl and fold the dough a few times with a spatula to ensure even mixing. Spread the dough out evenly.
- Chill Dough: Cover and chill the dough in the refrigerator for 45 to 60 minutes. This will make it less sticky and help prevent excess spreading when baked.
- Preheat Oven: About 10 minutes before baking, preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Line rimmed baking sheets (approximately 18 by 13 inches) with parchment paper. Scoop about 1 1/2 tablespoons (28g) of dough each and roll into balls roughly the size of a golf ball. Arrange 12 balls per sheet, spacing them evenly. Keep remaining dough chilled while baking in batches.
- Bake Cookies: Bake the cookies in the preheated oven for about 9 minutes, until the centers are slightly under-baked but edges are set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
- Prepare Glaze: Mix powdered sugar with 2 1/2 tablespoons fresh lemon juice until the glaze has a medium, creamy thickness that is drippy but not runny. Use a spoon to spread glaze over cooled cookies or pipe it on using a small resealable bag with a cut corner.
- Set Glaze and Store: Allow the lemon glaze to set completely before storing cookies in an airtight container to maintain freshness.
Notes
- Chilling the dough is key to preventing excessive spreading and ensuring a tender texture.
- Using fresh lemon zest and juice provides the best flavor and brightness.
- Adding a drop of natural yellow food coloring is optional but gives the cookies a pleasant sunny hue.
- Ensure cookies are only slightly under-baked in the center to maintain softness after cooling.
- Store the glazed cookies in an airtight container to keep them fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch (about 18-20 minutes total for two batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
