Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon lemon extract (5ml)
  • Zest of 1 large lemon
  • 3 cups all-purpose flour, plus more for dusting (360g)
  • 1 teaspoon baking powder (5g)
  • 1/4 teaspoon salt (1.5g)
  • 2 cups powdered sugar (240g)
  • 3-4 tablespoons fresh lemon juice (45-60ml), or more to reach desired consistency
  • Rainbow nonpareils (sprinkles), for decoration

Instructions:

  1. Cream together softened butter and granulated sugar until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract and lemon extract, followed by lemon zest.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  7. Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie.
  8. Bake for 8-10 minutes, or until the edges are lightly golden. Watch carefully, they brown quickly!
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are cooling, whisk together powdered sugar and lemon juice until smooth and the desired consistency is reached.
  11. Dip each cooled cookie into the glaze, allowing excess to drip off. Immediately sprinkle with rainbow nonpareils.
  12. Place glazed cookies back on the wire rack and let the glaze set completely before serving or storing.