Instructions

• Preheat oven to 350°F. Whisk the flour and baking powder together and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, powdered sugar, granulated sugar and salt until light and fluffy. Stop the mixer to scrape down the sides.
• Beat in the lemon zest, condensed milk, Extracts and salt until well combined. With the mixer on low, beat in the flour mixture until just combined.
• The dough may be sticky. You can refrigerate so that it is easier to handle; however, refrigerating the dough is not required. These cookies bake up with a browned bottom and domed top – they are cakey on the inside.
• Scoop tablespoon-sized balls – we used a standard cookie scoop – onto parchment lined half sheet pans – 12 per pan.
• Sprinkle the uncooked dough on the sheet pans with Lemon Sugar. Bake for 12-15 minutes or until lightly browned on the edges and bottoms. Allow to sit on the sheet pan until completely cooled. Once cooled, drizzle with glaze.
• To make the Glaze: Into a small bowl, sift the powdered sugar. Add the lemon juice and stir until the sugar is moistened. Stir in the butter.
• Whisk the glaze until completely smooth. When you lift the whisk, the mixture should drop thickly and pool for a few seconds before disappearing smoothly into the surface. If needed add more lemon juice by the drop to thin out.
• Use a spoon to drizzle the glaze onto the cookies.