Lemony Butter Glaze Cookies

1. Preheat Oven

Start by preheating your oven to 375 degrees, ensuring the oven racks are properly adjusted.

2. Process Sugar and Lemon Zest

In a food processor, combine the granulated sugar and lemon zest. Process for about 30 seconds until the sugar looks slightly damp, indicating that the zest is well incorporated.

3. Add Dry Ingredients

Add the all-purpose flour, salt, and baking powder to the processor and give it a few pulses to mix everything together.

4. Add Butter

Scatter the chilled butter cubes over the flour mixture. Pulse about 15 times until the mixture resembles fine cornmeal, which ensures the butter is well distributed.

5. Add Wet Ingredients

In a liquid measuring cup, beat together the lemon juice, egg yolk, and vanilla extract with a fork. Pour this mixture into the food processor and process for 10 to 15 seconds until the dough starts to form a ball.

6. Form and Chill Dough

Turn the dough out onto a counter and knead it briefly to bring it together. Shape the dough into a log about 10 inches long and 2 inches thick. Wrap this log in parchment paper and chill it in the freezer for 45 minutes or in the refrigerator for 2 hours until firm.

7. Slice and Bake Cookies

Once the dough is chilled, slice it into rounds about ⅜-inch thick using a chef's knife. Line two baking sheets with parchment paper and place the dough rounds on them, spaced about 1 inch apart. Bake the cookies in the preheated oven for 14 to 16 minutes until the centers begin to color and the edges are golden brown.

8. Cool Cookies

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

9. Prepare Glaze

For the glaze, whisk together the softened cream cheese and lemon juice in a medium bowl. Gradually add the confectioners' sugar, whisking until smooth.

10. Glaze Cookies

Use a small spoon to spread the glaze over each cooled cookie, ensuring even coverage. Let the glaze set before serving.