Step 1 – Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
Step 3 – Cream the Butter, Sugar, and Lemon Zest
In a large mixing bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer for about 3–4 minutes.
The mixture should become lighter and fluffier.
Scrape down the bowl at least once during mixing.
Step 4 – Add the Egg
Add the egg and beat for about 1 minute, until thoroughly combined.
Scrape down the bowl again.
Step 5 – Add the Flour Mixture
With the mixer on low speed, gradually add the dry ingredients.
Mix just until incorporated.
The dough will be slightly dry but should hold together when pressed.
Shape the Cookies
Use a medium cookie scoop to portion about 1½ tablespoons of dough per cookie.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Roll each portion gently between your palms.
Use your palm to flatten each one to about ⅓ inch thick.
Bake
Bake for 12–14 minutes.
The cookies are ready when they look set and the edges are only lightly golden.
Avoid overbaking if you want a soft, tender center.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack.
Cool completely before glazing.
How to Make the Lemon Glaze
Place the sifted powdered sugar in a medium bowl.
Add the fresh lemon juice one tablespoon at a time, whisking after each addition.
Continue until you have a very thick but pourable glaze.
For the smoothest finish, strain the lemon juice before mixing it into the powdered sugar.
Glaze the Cookies
Spoon glaze over each fully cooled cookie.
Let it spread naturally toward the edges.
Sprinkle with additional lemon zest while the glaze is still wet.
Let the cookies sit for at least 30 minutes so the glaze can set.
The Secret to Strong Lemon Flavor
The best lemon flavor comes from using both zest and juice, but using them in different parts of the recipe.
Zest is ideal for the dough because it contains concentrated citrus oils without adding excess moisture.
Fresh juice works best in the glaze because it gives an immediate tart lemon flavor.
If you want an even stronger lemon punch, add a tiny amount of lemon extract to the glaze rather than adding more juice, which can make the glaze too thin.