Glazed Lemon Cookies

Method

1. 1

   Combine zest of 3 lemons, 1⅔ cups (333 g) granulated sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl. Using your fingers, massage zest into sugar and salt until very fragrant, about 1 minute. Add 1 cup (2 sticks) unsalted butter, melted, slightly cooled, and whisk to combine. Add 1 large egg, 1 large egg yolk, and 1 Tbsp. vanilla extract and whisk until glossy and emulsified. Add 3 cups (375 g) all-purpose flour, ½ tsp. baking powder, and ½ tsp. baking soda and, using a rubber spatula, mix just until no dry pockets of flour remain (be careful not to overmix). Working one at a time, scoop cookie dough out into 2 (packed) Tbsp. portions and roll into smooth balls between your palms. Divide dough balls between 2 parchment-paper-lined baking sheets, spacing about 2" apart (you should have about 11 cookies placed in a 4-3-4 grid per sheet). Chill, uncovered, at least 2 hours and up 12 hours.

2. 2

   Place racks in upper and lower thirds of oven; preheat oven to 350°. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffy and cracked on top, 13–16 minutes. Let cookies cool on baking sheets.

3. 3

   Whisk juice of 1 lemon and 1½ cups (165 g) powdered sugar in a medium bowl until smooth. Using a spoon, drizzle glaze over cookies and let sit 1 hour to allow glaze to set. Do Ahead: Lemon cookies can be made 3 days ahead. Store airtight at room temperature. Editor’s note: Head this way for more of our favorite lemon desserts →

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