Step 1

In a large mixing bowl whisk together flour, baking powder, baking soda and salt.

Step 2

In a separate large mixing bowl using an electric hand mixer blend together granulated sugar, butter and lemon zest until combined then increase speed to high and whip for about 1 minute until it's slightly pale and fluffy.

Step 3

Mix in egg and egg yolk, then blend in 1 1/2 Tbsp lemon juice and the vanilla extract (mixture may look a little separated because of the acidity that's okay). If desired add a little natural yellow food coloring if you want a more yellow cookie.

Step 4

Add flour mixture to butter mixture and mix on low speed until combined. Scrape down bowl and fold dough with a spatula a few times to ensure it's evenly combined. Spread dough out even.

Step 5

Chill dough in fridge for 45 to 60 minutes until it's not so sticky to work with (chilling will also help the cookies spread less).

Step 6

Preheat oven to 350 degrees during last 10 minutes of chilling cookies.

Step 7

Line rimmed 18 by 13-inch baking sheets with parchment paper. Scoop dough out about 1 1/2 Tbsp each (28g) and roll into a ball (they should be about the size of a golf ball). Transfer 12 cookie dough balls to prepared baking sheet, spaced evenly apart**. Keep remaining dough chilled.

Step 8

Bake in preheated oven until slightly under-baked in center, about 9 minutes. Let cool on pan 5 minutes then transfer to a wire rack to cool completely, repeat baking with remaining cookie dough.

Step 9

Once cookies have cooled mix together powdered sugar with 2 1/2 Tbsp lemon juice. Glaze should have a medium, creamy thickness, drippy but not really runny. Either spoon glaze over cookies and spread into a circle, or pipe glaze from a small resealable bag with the corner cut.

Step 10

Let glaze set before storing cookies.