Instructions

• Preheat oven to 375°F (190°C). Line one or more baking sheets with parchment paper and position an oven rack in the center.
• In a large bowl, cream 1 cup softened butter and 3/4 cup sugar until light and fluffy (about 2–3 minutes with a mixer or longer by hand).
• Add 1 large egg and the zest of 1 lemon; mix until fully incorporated.
• In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt.
• Add the flour mixture to the butter mixture in two or three additions, mixing after each addition until just combined and no streaks of flour remain. Do not overmix.
• Use a small cookie scoop or a tablespoon to portion the dough. Roll each portion into a ball, slightly flatten with your palm, and place on the prepared baking sheet about 1 inch apart.
• Bake at 375°F for 8–9 minutes, or until the cookie centers are just set and the cookies remain light in color.
• Remove the baking sheet from the oven and let the cookies rest on the sheet for 2 minutes, then transfer them to a cooling rack to cool completely.
• While the cookies cool, make the glaze: whisk together 1 1/2 cups powdered sugar, 2 tbsp lemon juice, 1 tbsp heavy cream (or milk), and 1/8 tsp salt until smooth.
• When the cookies are fully cool, turn each cookie upside down and dip the top into the glaze. Lift the cookie, return it to the cooling rack or a parchment-lined sheet with the glazed side up, and allow the glaze to set before serving.