Lemon sugar cookies topped with pastel glaze. Soft, tangy, colorful, and great for spring celebrations.
# 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)
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking powder, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
04 - Mix in the egg, fresh lemon juice, lemon zest, and vanilla extract; beat until fully blended.
05 - Gradually add dry ingredients to wet mixture, blending until just combined.
06 - Scoop tablespoon-sized portions onto baking sheets, spacing 2 inches apart. Flatten each slightly with your palm or the bottom of a glass.
07 - Bake cookies for 10–12 minutes until edges turn lightly golden. Cool on tray for 5 minutes; transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and lemon juice in a bowl until smooth; adjust consistency with extra milk if needed.
09 - Divide glaze into bowls and tint each with a drop of pastel food coloring.
10 - Dip cooled cookies in glaze or drizzle over tops. Allow glaze to set for at least 20 minutes before serving.
