📖 Instructions

1. Before you even touch a mixing bowl, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats. This is super important to prevent sticking and for even baking.
2. In a large bowl, using an electric mixer (or just some good old elbow grease and a whisk!), cream together the unsalted butter and granulated sugar until the mixture is light, fluffy, and looks almost pale yellow. This usually takes about 2-3 minutes. Don't rush this step; it incorporates air, which makes your cookies soft!
3. Beat in the large egg and the pure vanilla extract until everything is just combined. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are fully incorporated. You want a smooth, creamy mixture.
4. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure it's really well mixed, you dont want pockets of just salt or baking powder, trust me on this one.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the flour is *just* incorporated. Be careful not to overmix! Overmixing develops too much gluten, which can lead to tough cookies. As soon as you see no more streaks of flour, stop the mixer.
6. Lightly flour a clean, flat surface—your countertop works great. Turn out the dough onto your floured surface. Sprinkle a little flour on top of the dough ball and on your rolling pin.
7. Roll the dough out to about 1/4 inch thick. For really soft cookies, don't roll them too thin. If the dough gets too sticky, add a *tiny* bit more flour, but try not to add too much, or your cookies can become dry.
8. Using your favorite cookie cutters (or a round glass rim if you don't have cutters!), cut out shapes from the dough. Carefully transfer the cut-out cookies to your prepared baking sheets, leaving about 1-2 inches between each cookie.
9. Gather any dough scraps, gently re-roll them, and cut out more cookies until you've used all the dough. Try not to re-roll too many times, as it can make the cookies tougher.
10. Bake for 7-9 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still look a little pale in the middle, and that's perfectly okay! You don't want to overbake them if you're aiming for that soft texture.
11. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be completely cool before glazing, otherwise, the glaze will melt and make a mess!
12. While the cookies are cooling, let's make that glorious lemon glaze! In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk (or water). Start with less liquid and add more, a tiny bit at a time, until you reach a smooth, pourable, but still thick consistency. You want it to coat the back of a spoon.
13. Once the cookies are totally cool, you can either dip the tops of each cookie into the glaze, or use a spoon to drizzle the glaze over them. If you dip, gently tap off any excess glaze. If drizzling, get creative with your patterns!
14. Place the glazed cookies back on the wire rack over a piece of parchment paper (to catch any drips) and let the glaze set for at least 30 minutes, or until it's firm to the touch. Once set, stack 'em up or serve 'em right away!