Lemon Sugar Cookies
Ingredients:
For the Cookies:
½ cup unsalted butter (1 stick), softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon lemon zest
1 ½ cups unbleached flour
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
For the Lemon Glaze:
1 cup powdered sugar
5 teaspoons lemon juice
A few drops of vanilla (optional)
Instructions:
Preheat the Oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Make the Cookie Dough: In a mixing bowl, cream the butter and sugar together until well combined. Add the egg, vanilla extract, lemon juice, and lemon zest, and mix until smooth.
Add the Dry Ingredients: Stir in the flour, baking powder, salt, and baking soda until just combined. Avoid overmixing to keep the texture soft.
Shape the Cookies: Use a 1 tablespoon cookie scoop to form dough balls. Place the dough balls on the prepared baking sheet about 1.5 inches apart.
Bake: Bake for 7 minutes or until the edges begin to brown. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Prepare the Glaze: While the cookies cool, mix powdered sugar and lemon juice. Stir in vanilla if desired. Drizzle the glaze over the cooled cookies using a fork.
Serve: Allow the glaze to set before serving.
Notes:
Store cookies in an airtight container for up to 1 week.
Freeze the cookie dough balls for up to 3 months. When ready to bake, add 1-2 extra minutes to the baking time.