Ingredients:
Cookies
- 2 unsalted butter (softened)
- 1 cup confectioners’ sugar
- 1 tablespoon lemon zest (finely grated)
- 1 ½ tablespoons lemon juice (freshly squeezed)
- 2 cups all-purpose flour
- 3/4 teaspoon kosher salt
Glaze
- ½ cup confectioners’ sugar (plus 2 tablespoons)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon unsalted butter (softened)
- Finely grated lemon zest (for garnish)
Instructions:
Make the Cookies
- Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners’ sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
- Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on 2 baking sheets and, using your fingers, gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. Let the baking sheets cool slightly, then repeat with the remaining dough.
Meanwhile, Make the Glaze
- In a bowl, whisk the confectioners’ sugar with the lemon juice and butter until smooth.
- Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let stand until the glaze is set, about 15 minutes.