Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract (5ml)
  • Zest of 2 lemons (approx. 2 tablespoons)
  • Juice of ½ lemon (approx. 1.5 tablespoons)
  • 2 ½ cups all-purpose flour (300g), plus more for dusting
  • ½ teaspoon baking powder (2.5g)
  • ¼ teaspoon salt (1.5g)
  • 1 ½ cups powdered sugar (180g)
  • 3-4 tablespoons lemon juice (45-60ml)
  • Optional: Yellow food coloring (gel or liquid)

Instructions:

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 45 minutes.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Cut out star shapes with cookie cutters.
  8. Place the cookies on the prepared baking sheets, leaving about ½ inch space between them. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add yellow food coloring, if desired. Adjust the amount of lemon juice to achieve your desired consistency.
  11. Once the cookies are completely cool, dip the tops of the cookies into the glaze or drizzle glaze over the top. Allow the glaze to set completely before serving or storing.