lemon-almond cookies with lemon glaze

prep: 15 MINUTES | bake: 12 TO 14 MINUTES PER BATCH | makes ABOUT 30 COOKIES

These lemony, buttery cookies are like little bursts of sunshine—they always make me happy! They’re perfectly soft and chewy with a slight crunch from sliced almonds scattered over the tops, and then there’s the simple glaze that gives everything a bright pop of citrus. They also look really pretty on a platter and are a sweet addition to a party spread. I’m always making them for baby showers, bridal showers, Easter brunch, summer garden parties, or just because I want a little lemon love in my life.

COOKIES

2¼ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

¾ cup granulated sugar

2 tablespoons grated lemon zest

1 cup (½ pound) unsalted butter, at room temperature

1 large egg

1 teaspoon pure vanilla extract

¼ teaspoon almond extract

LEMON GLAZE

1 cup confectioners’ sugar

1 teaspoon grated lemon zest

3 tablespoons fresh lemon juice (2 lemons)

1 cup sliced almonds

1 Make the cookies: Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.

2 In a medium bowl, whisk together the flour, baking powder, and salt.

3 In a small bowl, combine the sugar and lemon zest and rub together with your fingers until fragrant. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar mixture and butter and beat until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract and mix until smooth. Slowly beat in the flour mixture on low speed until the mixture comes together into a dough.

4 Drop the dough by the tablespoon, 2 inches apart, onto the prepared baking sheet. Not all the cookies will fit on the sheet for one batch. Gently press down the dough with the palm of your hand.

5 Bake for 12 to 14 minutes, until the cookies are just set and slightly golden brown around the edges. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once the baking sheet has completely cooled, repeat with the remaining dough.

6 Make the glaze: In a medium bowl, whisk together the confectioners’ sugar and lemon zest and juice. Once the cookies are completely cool, dip each cookie top into the lemon glaze. Sprinkle sliced almonds on top of each cookie, making sure they stick to the glaze. Let the cookies sit until the glaze has set, 15 to 20 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.