# What You Need:
→ 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 to 3 tablespoons milk, whole or 2%
12 - 1 tablespoon fresh lemon juice
13 - Food coloring, pastel pink, blue, yellow or green
# How to Make:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and sea salt in a medium mixing bowl.
03 - Beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add egg, fresh lemon juice, lemon zest, and vanilla extract to the creamed mixture. Mix until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten gently with your palm or bottom of a glass.
07 - Bake for 10–12 minutes, or until edges are lightly golden. Let cookies 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. Modify consistency by adding milk if necessary.
09 - Divide the glaze into separate small bowls. Tint each with a drop of pastel food coloring.
10 - Dip each cooled cookie into the glaze or drizzle glaze over the tops. Let glaze set for at least 20 minutes before serving.
