Lemon Drop Cookies

These light and lemony cookies will brighten any day!

LEMON DROP COOKIES
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze

Preheat oven to 350°F

In a medium bowl, whisk together flour, baking soda, salt, and lemon zest.
Using an electric mixer, beat butter and sugar until light and fluffy.
Add egg, vanilla, and lemon juice and mix.
With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets.
Bake 15-20 minutes rotating halfway through.
Transfer to wire rack and when completely cool spread with the lemon glaze. Let set until the glaze is firm.

LEMON GLAZE
2 c confectioners sugar
2 T lemon zest, plus 1/3 cup fresh lemon juice

In a medium bowl, whisk together confectioners sugar, zest and juice until smooth.