Soft Glazed Lemon Cookies (Printer-Friendly Version)

# What You'll Need:

→ Cookie Dough

01 - 2 cups (283g) all-purpose flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 1¼ cups (250g) granulated sugar
06 - 12 tablespoons (170g) unsalted butter, at room temperature
07 - 1½ tablespoons fresh lemon zest
08 - 1 large egg
09 - 1 large egg yolk
10 - 1½ tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Lemon Icing

12 - 1¼ cups (150g) powdered sugar
13 - 2½ tablespoons fresh lemon juice

# Let's Cook!:

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.

# Recipe Notes:

01 - For a slightly less sweet cookie you can use 1 cup sugar instead of 1¼ cups.
02 - If you want cookies that are thinner and less puffy, flatten dough balls slightly before baking.

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