Ingredients:

  • 450g all-purpose flour
  • 150g granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 115g unsalted butter, softened
  • 3 large eggs, room temperature
  • 60ml whole milk
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon pure lemon extract
  • 240g confectioners' sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (for glaze)
  • 1 tablespoon nonpareils

Instructions:

  1. Infuse the sugar: In a large bowl, rub 2 tablespoons of lemon zest into the granulated sugar with your fingertips until the sugar is moist and highly fragrant.
  2. Cream the fats: Add the softened unsalted butter to the lemon sugar and beat with a mixer until light and fluffy.
  3. Add wet ingredients: Beat in the room temperature eggs one at a time, then mix in the whole milk and lemon extract until fully emulsified.
  4. Incorporate dry ingredients: Whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until a soft dough forms.
  5. Shape and Bake: Preheat oven to 350°F (175°C). Using a 1-tablespoon cookie scoop, drop rounded balls of dough onto parchment-lined baking sheets. Bake for 10-12 minutes until the bottoms are lightly golden but the tops remain pale.
  6. Glaze: While cookies are slightly warm, whisk together confectioners' sugar, lemon juice, and remaining zest. Dip the top of each cookie into the glaze.
  7. Decorate: Immediately top with nonpareils before the glaze sets. Allow to cool completely on a wire rack to seal in moisture.