Ingredients:

  • 1 cup (227g/8 ounces) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Zest of 2 large lemons (about 2 tablespoons)
  • Juice of 1/2 lemon (about 1-2 tablespoons)
  • 2 3/4 cups (344g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons milk or lemon juice
  • Food coloring (optional)
  • Sprinkles for decorating

Instructions:

  1. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  2. Beat in the egg and vanilla extract. Stir in the lemon zest and lemon juice.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes.
  8. Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie. 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 cooling rack to cool completely.
  10. In a medium bowl, whisk together the powdered sugar and milk or lemon juice until smooth. Add food coloring, if desired.
  11. Once the cookies are completely cool, decorate with icing and sprinkles.