Cookie Sheets & Sweets' Glazed Lemon Cookies

Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

In a large mixing bowl or stand mixer bowl, beat the softened butter on low to medium speed until smooth and creamy.

Add ⅓ cup of powdered sugar and cream together on low speed for 2 minutes until light and fluffy.

Grate the zest of one large lemon (approx. 1 teaspoon) directly into the butter mixture and mix on low until incorporated.

Add the all-purpose flour and mix on low speed just until a soft, cohesive dough comes together without overworking.

Lightly flour a clean work surface and rolling pin. Shape the dough into a flat disc and roll out evenly to ¼-inch thickness.

Cut out cookies using a 3-inch round cutter, gathering and re-rolling scraps as needed to yield approximately 12 cookies.

Arrange the cut rounds 1 to 2 inches apart on the prepared parchment-lined baking sheet.

Bake at 350°F (175°C) for 10 to 12 minutes, until the bottoms are barely golden and the tops remain pale.

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.

Prepare the glaze by whisking 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice in a small bowl until silky smooth.

Dip the top of each cooled cookie into the lemon glaze, allowing excess to drip back into the bowl, and let set for 1 to 2 hours before serving.