# Components:
→ Cookies
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Glaze
10 - 1 1/2 cups powdered sugar, sifted
11 - 2–3 tablespoons milk (whole or 2%)
12 - 1 tablespoon fresh lemon juice
13 - Pastel pink, blue, yellow, or green food coloring
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, use an electric mixer to beat softened butter and granulated sugar until light and fluffy, approximately 2–3 minutes.
04 - Add egg, lemon juice, lemon zest, and vanilla extract. Beat until fully combined.
05 - Gradually add dry ingredients to the butter mixture, blending just until dough forms.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing each 2 inches apart. Flatten gently with your palm or the bottom of a glass.
07 - Place in oven and bake for 10–12 minutes, until the edges are lightly golden. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool fully.
08 - In a bowl, whisk together powdered sugar, milk, and lemon juice until smooth. Adjust consistency with additional milk if necessary.
09 - Divide glaze into small bowls and tint each with desired pastel food coloring.
10 - Dip cooled cookies into glaze or drizzle over the tops. Allow glaze to set for at least 20 minutes before serving.
