Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 2 tablespoons lemon zest, finely grated (from about 2 large lemons)
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (120g) powdered sugar (optional)
  • 2-3 tablespoons lemon juice, freshly squeezed (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  2. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Cut out desired shapes.
  8. Place cookies on baking sheets, leaving 1 inch between each. Bake for 10-12 minutes, or until edges are lightly golden brown.
  9. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  10. If glazing, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.