1 ½teaspoonslemon extract(or almond or orange extract)
2cupsall-purpose flour (plain flour)(260g)
1 ½teaspoonsbaking powder
1pinchsalt
For the lemon glaze
2cupspowdered confectioner's sugar(260g)
3tablespoonsmilk
1teaspoonlemon extract
Sprinkles to decorateoptional
Instructions
Preheat the oven to 350°F / 175°C. Line two cookie sheets with baking parchment paper.
Cream sugar and butter in a large mixing bowl, with an electric hand mixer until smooth and fluffy.
Beat in the eggs and lemon extract.
Sift in the flour, baking powder, and salt and stir to combine into a smooth dough. It will be slightly sticky.
Refrigerate the dough for 30 minutes.
Drop small cookie scoops of the dough (or roll heaped teaspoonfuls into balls) onto a cookie sheet 2-inches apart.
Bake for 10-12 minutes until set but not browned.
Transfer the lemon drop cookies to a wire rack to cool completely.
For the glaze, stir all ingredients together. Glaze by drizzling over the cooled cookies, then add sprinkles.
Notes
When mixing the wet and dry ingredients together, be careful not to overwork the cookie dough as this will result in tough cookies.Allow the cookies to cool completely before adding the glaze as this will help it set better and not melt off.When adding sprinkles, make sure you add them quickly after the glaze before it dries to ensure they stick properly.Chilling the dough before baking is important as it helps the cookies keep their shape and prevents them from spreading too much in the oven.Storing: To store, lemon drop cookies will keep in an airtight container at room temperature for up one week.Freezing: Lemon drop cookies can be frozen by either freezing the dough or the baked and unglazed cookies. To freeze the dough, form it into a disc, wrap in cling film, and place it in a freezer-safe bag. It will keep in the freezer for up to three months. To freeze the baked cookies, place them on a baking sheet in the freezer until frozen solid. Once frozen, transfer to an airtight container and store in the freezer for up to six months.