Use a 1-tablespoon cookie scoop or measuring spoon to form dough balls. Roll them gently between your palms if desired for a smooth, round shape.
Place the dough balls on the prepared baking sheet, spacing them about 1½ inches apart to allow for spreading as they bake.
Step 5: Bake
Bake the cookies for about 7 minutes, or until the edges are just starting to turn golden brown. The centers should still look slightly soft — they will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. This resting time helps them finish setting while keeping the edges crisp and the centers tender.
Step 6: Prepare the Lemon Glaze
While the cookies cool, prepare the glaze. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add a few drops of vanilla extract for a subtle warmth, if desired.
The glaze should be thick but pourable — adjust by adding a few extra drops of lemon juice if it’s too thick, or a little powdered sugar if it’s too thin.
Step 7: Glaze and Serve
Once the cookies are completely cooled, use a fork or spoon to drizzle the glaze in thin ribbons across each cookie. For a more even coating, dip the tops of the cookies directly into the glaze and let the excess drip off.
Allow the glaze to set completely before serving or storing. The glossy finish will add a lovely sheen and a pop of tangy sweetness.
