Lemon Glazed Cookies

1. Preheat the Oven

Begin by adjusting your oven racks to the upper-middle and lower-middle positions, then preheat the oven to 375 degrees Fahrenheit.

2. Prepare the Sugar Mixture

In a food processor, pulse the granulated sugar and grated lemon zest together until the zest is finely ground and evenly distributed.

3. Combine Dry Ingredients

Add the all-purpose flour, salt, and baking powder to the sugar mixture in the food processor and pulse briefly to combine.

4. Incorporate the Butter

With the dry ingredients ready, add the chilled butter cubes to the processor. Pulse until the mixture resembles coarse crumbs.

5. Add Liquid Ingredients and Form Dough

In a small bowl, whisk together the lemon juice, egg yolk, and vanilla extract. Pour this mixture into the food processor and process until a dough forms.

6. Shape and Chill the Dough

Shape the dough into a log and wrap it in plastic wrap. Freeze the dough for 45 minutes or refrigerate it for at least 2 hours.

7. Slice the Dough

Once the dough has chilled, slice it into ⅜-inch-thick rounds. Rotate the log after every few slices to help maintain its shape.

8. Bake the Cookies

Place the dough rounds on a baking sheet and bake in the preheated oven for about 8-12 minutes, or until they are lightly golden around the edges.

9. Prepare the Glaze

While the cookies are baking, mix the softened cream cheese with the lemon juice until smooth. Gradually whisk in the confectioners’ sugar until the glaze is completely smooth and spreadable.

10. Cool and Glaze the Cookies

After baking, let the cookies cool completely on a wire rack. Once they are cool, spread the lemon-cream cheese glaze on top of each cookie.

11. Set the Glaze

Allow the glaze to set for about an hour, especially if it’s hot or humid.