# Ingredient List:
→ 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 - Food coloring: pastel pink, blue, yellow, or green
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat until thoroughly combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a uniform dough forms.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass.
07 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and lemon juice in a bowl until smooth. Adjust consistency with additional milk as necessary.
09 - Divide glaze into small bowls and tint each with a drop of pastel food coloring.
10 - Dip cooled cookies into the colored glaze or drizzle glaze over tops. Allow the glaze to set for at least 20 minutes before serving.
