Lemon Cookies with Lemon Icing

Position racks in the upper third and the lower third of an oven and preheat to 350°F. Line 2 baking sheets, preferably insulated sheets, with parchment paper.

To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the granulated sugar and lemon zest, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Mix in the egg, egg yolk, lemon juice, and vanilla extract.

Reduce the speed to low, gradually add the flour mixture and beat until just combined.

Drop the dough by rounded tablespoonfuls onto the prepared pans, spacing the cookies about 2 inches apart. For a more elegant shape, moisten your fingers, then flatten each cookie while smoothing the sides, making neat 2-inch rounds. Bake the cookies about 10 minutes. Transfer the pans to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. The cookies will be crisp outside and very soft inside when they cool.

To make the icing mix together lemon juice and confectioners' sugar until drizzle-able consistency.

Set the rack over a sheet of waxed paper or parchment paper. Using a spoon, drizzle the icing over the cookies. Let stand at room temperature for 1 hour before serving.

Store them in an airtight container at room temperature for up to 2 weeks. Makes about 24 cookies.