01 -
In a large mixing bowl whisk together flour, baking powder, baking soda and salt.
02 -
In a separate large mixing bowl using an electric hand mixer blend together granulated sugar, butter and lemon zest until combined then increase speed to high and whip for about 1 minute until it's slightly pale and fluffy.
03 -
Mix in egg and egg yolk, then blend in 1½ tablespoons lemon juice and the vanilla extract (mixture may look a little separated because of the acidity that's okay).
04 -
Add flour mixture to butter mixture and mix on low speed until combined. Scrape down bowl and fold dough with a spatula a few times to ensure it's evenly combined.
05 -
Chill dough in fridge for 45 to 60 minutes until it's not so sticky to work with (chilling will also help the cookies spread less).
06 -
Preheat oven to 350 degrees during last 10 minutes of chilling cookies. Line rimmed 18 by 13-inch baking sheets with parchment paper.
07 -
Scoop dough out about 1½ tablespoons each (28g) and roll into a ball (they should be about the size of a golf ball). Transfer 12 cookie dough balls to prepared baking sheet, spaced evenly apart. Keep remaining dough chilled.
08 -
Bake in preheated oven until slightly under-baked in center, about 9 minutes. Let cool on pan 5 minutes then transfer to a wire rack to cool completely, repeat baking with remaining cookie dough.
09 -
Once cookies have cooled mix together powdered sugar with 2½ tablespoons lemon juice. Glaze should have a medium, creamy thickness, drippy but not really runny.
10 -
Either spoon glaze over cookies and spread into a circle, or pipe glaze from a small resealable bag with the corner cut. Let glaze set before storing cookies.