Lemon Drop Cookies Recipe

For the cookies, combine the flour, baking soda and salt in a mixing bowl and set them set aside.
240 grams all-purpose flour spooned and leveled, 1/2 tsp baking soda, 1/4 tsp salt
In a large bowl, mix together the melted butter, sugar, egg, vanilla extract, lemon zest and juice until they're smooth.
113 grams unsalted butter melted, 200 grams granulated sugar, 1 large egg room temperature, 1 tsp vanilla extract, Zest and juice of one large lemon
Fold in the dry ingredients, just until the last streak of flour is combined.
Use a small cookie scoop (1 1/2 inch) to scoop out cookie dough rounds. Place them 2 inches apart on a baking sheet lined with parchment paper. Refrigerate them for at least 2-3 hours, until the cookie dough is firm.
Preheat the oven to 350F/177C and bake the cookies for 10-11 minutes, just until the edges are set and are very lightly browned. Remove them from the oven and let them cool on the pan for 5-10 minutes. Then move them to a wire rack to cool completely (or enjoy warm without the glaze).
To make the glaze, mix the powdered sugar and lemon vodka until they're smooth. Dip the top of the cookies in the glaze or drizzle it on top.
120 grams powdered sugar spooned and leveled, 3-4 tsp lemon vodka
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 7-10 days.