# Components:
→ 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
# Method Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium mixing bowl until evenly blended.
03 - Beat softened butter and granulated sugar in a large mixing bowl with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add egg, lemon juice, lemon zest, and vanilla extract; beat until fully combined.
05 - Gradually add dry mixture to wet ingredients, blending just until a cohesive dough forms.
06 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart. Flatten each gently with your palm or glass.
07 - Bake 10–12 minutes, until edges are lightly golden. Cool cookies on the tray for 5 minutes, then transfer to wire rack to cool fully.
08 - Whisk powdered sugar, milk, and lemon juice in a bowl until smooth; adjust consistency by adding more milk as needed.
09 - Divide glaze into small bowls and tint each with desired pastel food coloring.
10 - Dip cooled cookies in glaze or drizzle glaze over tops. Allow glaze to set at least 20 minutes before serving.
