then 
Add IMPERIAL SUGAR to Home Screen
Ingredients
Cookies
- 2 1/4 cups all-purpose flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 egg
- 1 tablespoon grated fresh lemon peel
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla
Lemon Glaze
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 4-5 teaspoons fresh lemon juice
- 1 tablespoon grated fresh lemon peel
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375°F. Prepare cookie sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat butter and sugar on medium speed until light and fluffy. Beat in egg. Add lemon peel, lemon juice, and vanilla. Mix until just combined.
- On low speed, add flour mix until just combined. Do not over mix.
- Using a 1 tablespoon cookie dough scoop, drop dough on prepared cookie sheets leaving around 3 inches for spreading. Gently flatten dough so it is an even height.
- Bake 12-14 minutes or until cookies are just set and edges turn golden brown. Cool on cookie sheets for 3-5 minutes, then transfer to a wire rack to cool completely.
- For glaze, combine powdered sugar, lemon juice, and lemon peel in a small bowl. Add lemon juice 1 teaspoon at a time until desired consistency is reached.
- Drizzle lemon glaze over cookies. Let glaze harden before moving cookies to an airtight container. Store for up to 3 days.
