Ingredients
Method
Combine zest of 3 lemons, 1⅔ cups (333 g) granulated sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl. Using your fingers, massage zest into sugar and salt until very fragrant, about 1 minute. Add 1 cup (2 sticks) unsalted butter, melted, slightly cooled, and whisk to combine. Add 1 large egg, 1 large egg yolk, and 1 Tbsp. vanilla extract and whisk until glossy and emulsified. Add 3 cups (375 g) all-purpose flour, ½ tsp. baking powder, and ½ tsp. baking soda and, using a rubber spatula, mix just until no dry pockets of flour remain (be careful not to overmix). Working one at a time, scoop cookie dough out into 2 (packed) Tbsp. portions and roll into smooth balls between your palms. Divide dough balls between 2 parchment-paper-lined baking sheets, spacing about 2" apart (you should have about 11 cookies placed in a 4-3-4 grid per sheet). Chill, uncovered, at least 2 hours and up 12 hours.
Place racks in upper and lower thirds of oven; preheat oven to 350°. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffy and cracked on top, 13–16 minutes. Let cookies cool on baking sheets.
Whisk juice of 1 lemon and 1½ cups (165 g) powdered sugar in a medium bowl until smooth. Using a spoon, drizzle glaze over cookies and let sit 1 hour to allow glaze to set. Do Ahead: Lemon cookies can be made 3 days ahead. Store airtight at room temperature.