Ingredients:

  • 1 cup (226g/8 oz) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 2 teaspoons lemon extract
  • Zest of 2 lemons
  • 2 ½ cups (300g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups (180g) powdered sugar (for glaze)
  • 3-4 tablespoons lemon juice (for glaze)
  • Zest of 1 lemon (for garnish, optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, lemon extract, and lemon zest 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 30 minutes.
  6. Preheat oven to 375°F (190°C/Gas Mark 5). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes.
  8. Place cookies on prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, until the desired consistency is reached (for glaze).
  11. Once the cookies are completely cool, drizzle with lemon glaze and sprinkle with lemon zest, if desired. Let the glaze set before serving (for glaze).