# What You'll 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 Steps:
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 the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass.
07 - Bake for 10 to 12 minutes, or until edges are lightly golden. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a bowl, whisk together the powdered sugar, milk, and lemon juice until smooth. Adjust consistency by adding more milk as needed.
09 - Divide the glaze into small bowls and tint each with a drop of pastel food coloring.
10 - Dip cooled cookies in the glaze or drizzle glaze over the tops. Allow glaze to set for at least 20 minutes before serving.
