Lemon Cookies
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp lemon zest
1/2 c unsalted butter, room temperature
1 c granulated sugar
1 large egg
1 tsp vanilla
2 Tbsp fresh lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake approximately 15 minutes, rotating tray halfway through baking time, taking care not to brown the bottom or edges. Let cool 2 minutes on tray, then transfer to a wire rack to cool completely.
Once cooled, spoon glaze on top of cookies, letting glaze drip off the wire racks onto parchment paper or tinfoil below for easy cleanup. Let glaze set approximately 1 hour before serving.
Lemon Glaze
2 cups confectioners sugar
2 Tbsp lemon zest
1/3 c fresh lemon juice
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