# What You'll Need:
→ Cookie Dough
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 to 3 tablespoons milk (whole or 2%)
12 - 1 tablespoon fresh lemon juice
13 - Pastel food coloring (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 the all-purpose flour, baking powder, and fine sea salt until fully blended.
03 - In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the large egg, fresh lemon juice, lemon zest, and pure vanilla extract to the creamed mixture, beating until thoroughly combined.
05 - Gradually add the dry ingredients into the wet mixture, mixing just until a uniform dough forms. Avoid overmixing.
06 - Scoop the dough in tablespoon-sized balls and arrange on the prepared baking sheets, spacing each 2 inches apart. Slightly flatten each ball using your palm or the base of a glass.
07 - Bake for 10 to 12 minutes until the edges turn lightly golden. Allow cookies to rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a bowl, whisk together the sifted powdered sugar, milk, and lemon juice until the glaze is smooth. Adjust with more milk to reach a pourable consistency.
09 - Divide the glaze into separate bowls and blend each with a drop of desired pastel food coloring.
10 - Dip cooled cookies in the glaze or drizzle over their tops. Allow the glaze to firm up for at least 20 minutes before serving.
