These glazed lemon cookies are delicate, tender on the inside and a little crunchy on the outside. They're perfect with coffee or tea!
Preheat the oven to 350 °F.
Line a large baking sheet with parchment paper.
Mix together the flour, baking soda, baking powder and salt in a medium bowl.
Cream the butter and both sugars on medium high in a stand mixer bowl, until light and fluffy. About 4 to 5 minutes.
Reduce the mixer speed to medium and add one egg at-a-time. Mix for about 2 minutes.
Add the lemon zest, lemon juice and vanilla, and continue mixing for another minute.
Reduce the mixer speed to low and carefully add the flour.
Mix for 1 to 2 minutes or until the ingredients are well incorporated into a cookie dough.
Scoop large teaspoon portions onto the baking sheet (I like to use a small spring loaded ice-cream scoop to make it faster and consistent in size).
Leave about an inch and a half between each cookie. Fill up a baking sheet.
Bake for about 13 minutes and remove from oven.
Let cool for 10 minutes and transfer to a cooling rack to finish cooling.
Finish baking remaining cookies.
Once the cookies are cool, prepare the lemon glaze.
In a sauce pan, melt the butter on medium.
Add the lemon juice and powdered sugar, and whisk until completely combined.
Keep whisking until the glaze is very smooth. About 3 to 4 minutes.
As soon as the glaze is ready, carefully drizzle the glaze over the cookies. Feel free to get creative with the drizzling!
Let the cookies and glaze cool another 15 minutes before serving. Enjoy!
Cooking time is for one tray of cookies. We baked 3 trays.