Ingredients and Measurements

For the Cookies:

• Unsalted butter: 1 cup (2 sticks), room temperature
• Granulated sugar: 3/4 cup
• Egg: 1 large
• Lemon zest: From one medium lemon
• Baking powder: 1/2 teaspoon
• Salt: 1/4 teaspoon
• All-purpose flour: 2 cups

For the Lemon Glaze:

• Confectioners’ sugar: 2 cups
• Fresh lemon juice: 3 tablespoons

Detailed Step-by-Step Instructions

1. Preparation:
   • Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
2. Cookie Dough:
   • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
   • Add the egg and lemon zest, mixing until fully incorporated.
   • Sift together the baking powder, salt, and flour, then gradually add to the butter mixture. Mix until just combined to avoid overworking the dough.
3. Shaping:
   • Roll the dough into 1-inch balls and place them on the prepared baking sheet. Ensure there is enough space between each ball to allow for slight spreading.
4. Baking:
   • Bake for 10-12 minutes or until the cookies are just set and barely golden at the edges. They should not brown.
5. Glazing:
   • While the cookies cool, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or sugar if necessary.
   • Once cookies are cool, drizzle or dip them in the glaze, then set aside to allow the glaze to harden.

Tips for Perfecting Your Cookies

• Creaming Butter and Sugar: Achieve a light and creamy base by ensuring the butter is at the ideal room temperature—not too soft and not too firm.
• Zest, Don’t Peel: When zesting the lemon, only grate the outer yellow skin, avoiding the white pith underneath, which can be bitter.
• Oven Watch: Keep an eye on your oven as these cookies should not brown but only firm up and stay light in color.