Lemon sugar cookies are light, tender, and topped with pastel glaze—ideal for festive spring occasions.
# 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 to 3 tablespoons milk (whole or 2%)
12 - 1 tablespoon fresh lemon juice
13 - Food coloring: pastel pink, blue, yellow, or green
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and sea salt.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add egg, lemon juice, lemon zest, and vanilla extract. Beat until fully blended.
05 - Gradually add dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass.
07 - Bake for 10–12 minutes, until edges are lightly golden. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and lemon juice in a bowl until smooth. Adjust consistency by adding more milk as needed.
09 - Divide glaze into small bowls and tint each with pastel food coloring.
10 - Dip cooled cookies into the glaze or drizzle glaze over tops. Allow glaze to set for at least 20 minutes before serving.
