Iced Lemon Cookies

Iced Lemon Cookies 

2 ½ (380g) cups all purpose flour
1 ½ (325g) cups granulated sugar
1 cup (230g) unsalted room temperature butter
2 tsp. (8g) cream of tartar
1 egg + 1 egg yolk
1 tsp. (5g) baking soda
1 tsp. (5g) salt
3 tbsp. lemon zest about 1 medium lemon
1 ½ tsp. (7g) vanilla extract

Icing:
1 ½ cup powdered sugar
1 ½ cup (180g) powdered sugar
¼ tsp. salt
½ tsp. (2g) vanilla extract
4 tbsp. fresh squeezed lemon juice or juice from half a lemon
1 tsp. lemon zest

Instructions:
Preheat the oven to 350 degrees F.

Step 1:
Mise en place: Measure out each ingredient, my recommendation is use a food scale to accurately measure.

Step 2:
Combine the dry ingredients: all purpose flour, cream of tartar, baking soda, and salt. Sift these together, this will help make the cookie soft and perfect with no lumps. 

Step 3:
Combine the wet ingredients. Start by creaming the butter and sugar together until light and fluffy, about 3 minutes. Add the lemon zest, and egg and egg yolk and mix together. Then mix in the vanilla extract. 

Step 4:
Combine the dry with the wet, add the flour mixture in and mix just until combined. This will be a semi dry dough, you may have to work it a bit with a spatula or wooden spoon until it comes together.

Step 5:
Using an ice cream scoop, scoop the dough onto a parchment lined baking sheet. Bake for 10-12 minutes until the edges barely begin to brown slightly. Remove from the oven and let the cookies rest on the cookie sheet for 5 minutes, then transfer to a cooling rack. These are absolutely delicious just like this, but I recommend making a lemon icing. 

Step 6:

To make the icing combine 1 cup of powdered sugar, pinch of salt, vanilla extract, and lemon juice until it reaches a drizzle consistency. You can add a little more powdered sugar to make it thicker, but no more than ½ cup. Add lemon zest, mix in and drizzle over cookies, allow to set for 20 minutes and enjoy! 

Storing Tips:

Store in an airtight container for 3 days. You can store the dough in the freezer for up to 3 months in a freezer safe bag. To defrost, place in the refrigerator for 4-6 hours before baking. Mix the dough quickly by hand and continue baking.