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For the cookies:
● 2 cups all-purpose flour
● 1 tablespoon baking powder
● 1/4 teaspoon salt
● 1/2 cup unsalted butter, softened to room temperature
● 1/2 cup granulated sugar
● 2 large eggs, room temperature
● 2 tablespoons lemon juice
● 1 tablespoon lemon zest

For the icing:
● 3 cups confectioners' sugar
● 1 tablespoon lemon juice
● 1-2 tablespoons water (as needed)
● 1-2 tablespoons lemon zest (or sprinkles)

Make the cookies:

1. Preheat oven to 350 F. Line a large half sheet baking pan with parchment
paper or a silicone baking mat.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Set aside.
3. Cream butter and sugar together using a stand mixer fitted with the paddle
attachment (or in a large mixing bowl with a hand mixer) on medium speed
until light and fluffy, about 2 minutes.

4. Add eggs and lemon juice and beat until incorporated.
5. Gradually add the dry ingredients and beat on low speed until combined (the
dough will be sticky).
6. Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Drop
on the prepared baking sheet, spaced 2 inches apart.
7. Bake for 12-15 minutes, until lightly brown and firm. Allow cookies to cool on
the cookie sheet for 5 minutes before carefully transferring to a wire cooling
rack to cool completely.

Make the icing:
1. In a medium mixing bowl, beat the confectioners’ sugar and lemon juice
together. If the icing is too thick, add water, 1 tablespoon at a time, to thin it
2. Dip the tops of the cooled cookies into the glaze. Flip them back over and
return to the wire cooling rack. Immediately top with a sprinkle of lemon zest.
Allow the icing to set before storing.

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