1-Preheat the oven: to 350°F and line two baking sheets with parchment paper to avoid any sticking.

2-In a bowl, whisk together the 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt; set it aside for later.

3-In another bowl, beat the 2 sticks (227 grams) unsalted butter, ¾ cup (150 grams) granulated sugar, and 2 tablespoons lemon zest until the mixture is light and fluffy, which takes about 3-4 minutes.

4-Add the 1 large egg and beat until fully combined, making sure everything blends smoothly.

5-Gradually mix in the dry ingredients on low speed until just incorporated, forming a soft dough that’s ready to shape.

6-Drop 1½-tablespoon balls of dough onto the baking sheets, spacing them 2 inches apart, then roll and gently flatten each to about 1/3-inch thick.

7-Bake for 12-14 minutes, or until the edges turn slightly golden, then cool on the sheets for 5 minutes before moving to racks.

8-For the glaze, whisk together the 1 ½ cups (189 grams) powdered sugar and 2 to 4 tablespoons fresh lemon juice until thick and pourable, then spoon it over the cooled cookies and add extra zest if you like.

9-Let the glaze set for at least 30 minutes before enjoying, giving it time to harden just right.