# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1/4 cup freshly squeezed lemon juice
10 - Zest of 2 lemons
11 - 1 teaspoon vanilla extract
→ Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon milk
→ Decoration (Optional)
15 - Blue and white sprinkles or edible glitter
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar until mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate egg, lemon juice, lemon zest, and vanilla extract into the creamed mixture until uniform in texture.
05 - Gradually add the dry ingredient blend to the wet mixture, mixing only until just combined. Avoid overmixing.
06 - Using a tablespoon, scoop dough portions onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack.
08 - Whisk powdered sugar with lemon juice and milk in a small bowl until smooth and pourable.
09 - Once cookies are cooled, drizzle or spread glaze on each. If desired, immediately sprinkle decorations before glaze sets.
10 - Allow glaze to fully set before serving or packaging.
