Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (6g) lemon zest, freshly grated
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 drop (0.5ml) lemon extract

Instructions:

  1. Grate lemon zest directly into the granulated sugar and rub with fingertips until the sugar is fragrant and moist.
  2. Cream the butter and lemon-sugar together on medium speed until light and fluffy.
  3. Beat in the egg, lemon juice, and vanilla extract until well combined.
  4. Gradually fold in the flour, baking soda, and salt until just combined, stopping as soon as flour streaks disappear.
  5. Chill the dough for 60 minutes to ensure the cookies maintain their shape.
  6. Scoop 1.5 tbsp of dough, roll into balls, and roll each ball in granulated sugar.
  7. Place balls 2 inches apart on parchment-lined baking sheets and bake at 350°F (175°C) for 10-12 minutes until edges are barely golden.
  8. Allow cookies to cool completely on a wire rack.
  9. Whisk powdered sugar, lemon juice, and lemon extract until smooth and glossy, then drizzle over cooled cookies.
  10. Allow the glaze to set for 15 minutes before serving.