Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) lemon zest, finely grated (from about 2 medium lemons)
  • 2 ½ cups (313g) all-purpose flour
  • ½ teaspoon (2.5ml) baking powder
  • ¼ teaspoon (1.25ml) salt
  • 2 cups (240g) powdered sugar (icing sugar)
  • 3-4 tablespoons (45-60ml) lemon juice, freshly squeezed
  • Optional: Sprinkles, for decorating

Instructions:

  1. In a large bowl (or using a stand mixer), cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, then stir in the vanilla extract and lemon zest. Mix until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the dough to about ¼ inch (6mm) thickness. Use cookie cutters to cut out your desired shapes.
  8. Place the cookies on the prepared baking sheets, leaving about 1 inch (2.5cm) between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until the glaze reaches your desired consistency.
  11. Once the cookies are completely cool, drizzle them with the lemon glaze and decorate with sprinkles (if using).
  12. Allow the glaze to set completely before serving or storing the cookies.