# 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 food coloring (pink, blue, yellow, or green)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
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, fresh lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat until fully combined.
05 - Gradually add dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass.
07 - Bake for 10–12 minutes, or until the cookie edges are lightly golden. Cool on the tray for 5 minutes, then transfer cookies to a wire rack to cool completely.
08 - For the glaze, whisk together powdered sugar, milk, and lemon juice in a bowl until smooth. Adjust glaze consistency by adding more milk if needed.
09 - Divide glaze into small bowls and tint each portion with a drop of pastel food coloring.
10 - Dip cooled cookies into the glaze or drizzle glaze over the tops. Allow glaze to set for at least 20 minutes before serving.
