Ingredients:

  • 1 cup (227g / 8 oz) unsalted butter, softened
  • ½ cup (100g / 3.5 oz) granulated sugar
  • ¼ cup (50g / 1.75 oz) powdered sugar, plus extra for dusting
  • 1 large egg yolk
  • 1 teaspoon (5 ml) vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 2 ¼ cups (280g / 10 oz) all-purpose flour
  • ¼ teaspoon (1.25 ml) salt
  • 1 cup (120g / 4 oz) powdered sugar (for glaze)
  • 2-3 tablespoons (30-45 ml) fresh lemon juice (for glaze)

Instructions:

  1. Combine softened butter, granulated sugar, and powdered sugar in a bowl. Beat until light and fluffy.
  2. Beat in the egg yolk and vanilla extract. Stir in the lemon zest until evenly distributed.
  3. In a separate bowl, whisk together flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Roll out the dough to desired thickness (about ¼ inch). Use cookie cutters or a knife to cut out shapes. Place cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until edges are lightly golden.
  7. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. If desired, whisk together powdered sugar and lemon juice to create a glaze. Drizzle over cooled cookies and let set. Dust with extra powdered sugar, if desired.