Ingredients:

  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (6g) fresh lemon zest
  • 1 large (50g) egg, room temperature
  • 1/2 tsp (2.5ml) lemon extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) fresh lemon zest
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) milk

Instructions:

  1. In a medium bowl, combine the granulated sugar and lemon zest. Use fingertips to rub the zest into the sugar for about 30 seconds until fragrant and damp.
  2. Beat the room-temperature butter and the lemon-infused sugar until pale and fluffy (about 2-3 minutes). Add the egg and lemon extract, beating until smooth.
  3. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain.
  4. Wrap the dough in plastic wrap and refrigerate for at least 60 minutes to firm up the butter and hydrate the flour.