# 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 - Food coloring: pastel pink, blue, yellow, or green
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt.
03 - Beat softened unsalted butter and granulated sugar with an electric mixer until mixture is light and fluffy, about 2–3 minutes.
04 - Add egg, fresh lemon juice, finely grated lemon zest, and pure vanilla extract. Beat until fully blended.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
06 - Scoop tablespoon-sized balls of dough onto prepared sheets, spacing 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass.
07 - Bake for 10–12 minutes until edges are lightly golden. Allow cookies to cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and lemon juice in a bowl until smooth. Adjust consistency by adding extra milk if necessary.
09 - Divide glaze into bowls and tint each with pastel food coloring.
10 - Dip cooled cookies into glaze or drizzle over tops. Allow glaze to set for at least 20 minutes before serving.
