# 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 - 2–3 tablespoons milk (whole or 2%)
12 - 1 tablespoon fresh lemon juice
13 - Pastel food coloring (pink, blue, yellow, or green)
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy; this takes approximately 2–3 minutes.
04 - Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat until fully blended.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart. Slightly flatten each ball with your palm or the base of a glass.
07 - Bake for 10–12 minutes, until the edges are lightly golden. Allow cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
08 - In a bowl, whisk together powdered sugar, milk, and lemon juice until the glaze is smooth. Adjust the consistency if needed by adding more milk.
09 - Divide the glaze among several small bowls and tint each portion with a drop of pastel food coloring.
10 - Dip cooled cookies into the glaze or drizzle the glaze over the tops. Allow the glaze to set for at least 20 minutes before serving.
