Prep: 1 hour
Chilling Time: 1 hour, 20 minutes
Total time: 3 hours
Makes: 40-45 cookies
3/4 cup unsalted butter, cubed
1 cup granulated sugar
1 large egg
1 tsp lemon zest
1 tsp vanilla
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
2 cups icing sugar
4 tbsp fresh lemon juice
Food colouring (optional)
In large bowl, beat together butter and sugar until fluffy. Beat in egg, lemon zest and vanilla until just incorporated, scraping down sides as needed. In medium bowl, whisk together flour, baking powder, and salt; stir into butter mixture until just incorporated.
Divide dough into two discs, wrap in plastic wrap, and chill for 1 hour. Allow to come to room temperature for 10-15 minutes before rolling.
Working 1 disc at a time, roll out dough between two sheets of plastic wrap until 1⁄4 inch thick. Using snowflake-shaped cookie cutters, cut out shapes (re-rolling and cutting dough scraps as needed). Place cookies 1 inch apart, on large, parchment paper-lined baking sheets. Refrigerate until firm, about 20 minutes.
Meanwhile, preheat oven to 350°F. When cookies are done chilling, transfer to oven and bake, rotating pans halfway through, until bottoms are golden, 10-12 minutes. Allow to cool completely on racks before glazing.
For the glaze, whisk together icing sugar and fresh lemon juice in a medium bowl. (If mixture seems too thick, continue adding lemon juice, 1 tbsp at a time, until desired consistency). Separate glaze into two or three shallow bowls and tint with food colouring as desired.
Holding cookies by the edge, gently dip tops in glaze to coat, letting excess drip back into bowl; transfer to wire rack with parchment below to catch drips. If using sprinkles, allow glaze to set for a few minutes before adding them to avoid colour run. Let cookies stand until set, about 1 hour.
Originally published in the Winter 2018 issue. Photo by Alanna Lipson.