Ingredients
🥄 ½ cups all-purpose flour (563 g.)
🥄 ½ tsp. baking powder (20 g.)
🥄 ¾ tsp. salt
🥄 ½ cups 3 sticks unsalted butter, at room temperature (12 oz.)
🥄 ½ cups sugar (200g)
🥄 large eggs
🥄 ½ tsp. vanilla extract
🥄 8 oz sticks unsalted butter, room temperature
🥄 3 cups powdered sugar (375-448g)
🥄 1 teaspoon vanilla extract
🥄 1 teaspoon lemon extract, or 2 tsp lemon juice
🥄 milk or cream as needed
Instructions
👨🍳 Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper
👨🍳 Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes
👨🍳 Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated
👨🍳 Mix in the vanilla extract, followed by the flour, baking powder, and salt
👨🍳 Mix until the dough just comes together; overmixing can lead to tough cookies
👨🍳 Roll the dough into small balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie
👨🍳 Bake for 10-12 minutes or until the edges are lightly golden. The centers should still look slightly soft
👨🍳 Cool on the baking sheet for 2 minutes before transferring to a wire rack
👨🍳 Prepare the glaze by mixing the powdered sugar, butter, vanilla, and lemon extract or juice
👨🍳 Add milk or cream as needed to achieve a spreadable consistency
👨🍳 Once cooled, drizzle or spread the glaze over the cookies
👨🍳 Let the glaze set for 10-15 minutes before serving
Notes
Room Temperature Butter is Key: Cold butter won’t cream properly, leading to dense cookies. Always allow your butter to soften to room temperature before use. Don’t Overmix the Dough: Overmixing can develop gluten, resulting in tough cookies. Mix until the ingredients are just combined. Adjust the Glaze Consistency: If the glaze is too thick, add a little more milk or cream. If it’s too thin, add more powdered sugar.
Nutrition
- Calories: 145
- Sugar: 12
- Sodium: 20
- Fat: 7
- Carbohydrates: 20
- Fiber: 0
- Protein: 2