Ingredients:

For the Lemon Cookies:
1 cup (227g) unsalted butter room temperature
1 cup (199g) granulated sugar
2 large egg yolks room temperature
1 large egg room temperature
2 teaspoons lemon zest finely grated
3 cups (360g) all-purpose flour plus more for kneading the dough
1/2 teaspoon salt
For the Lemon Glaze:
2 cups (227g) confectioners’ sugar sifted
1/4 cup (57ml) lemon juice freshly squeezed, any excess pulp removed
2 teaspoons lemon zest finely grated
1/4 cup yellow cookie decorating sugar optional

Instructions:

For the Lemon Cookies:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and sugar and beat on medium-speed until combined, then increase to medium-high speed and continue beating until pale and fluffy, about 1 minute
Reduce to medium-speed, then add in the egg yolks and egg, beating until well combined, and scraping down the sides and bottom of the bowl as needed. Beat in the lemon zest.
On low speed, gradually add in the flour and salt, and beat until combined. Your dough should be stiff.
Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, (about 443 grams each disc)
Press each portion of cookie dough into a 6”-inch disc. Wrap dough tightly in plastic wrap and refrigerate for at least 3 hours (or up to 2 days).
When you’re ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
Remove the cookie dough from the fridge and let it sit at room temperature for 15 minutes. Working with one disc at a time, unwrap the dough and transfer to a lightly floured surface.
Use a rolling pin to roll the disc out to ¼” thickness. Then use heart shaped cookie cutters to cut out as many cookies as you can.
Carefully transfer the shapes to the prepared baking sheet, leaving 1” between cookies
Bake for 10 minutes, or just until the cookies are set and not shiny and wet on top. You want them baked through, but not overly golden or brown.
Cool cookies on the baking sheet for 15 minutes before transferring to a cooling rack to cool completely.
Repeat with remaining dough. Any dough scraps can be chilled and carefully rolled out again.
Once the cookies are cool, glaze and decorate!
For the Lemon Glaze:
In a wide, shallow bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until well combined. You’re looking for a thick but pourable consistency.
Scrape the mixture into a small piping bag with a fine piping tip attached and draw an outline around the edge of the heart. Allow this to set for a minute or two, then fill in the heart with icing. Sprinkle it with colored sugar. Repeat with all cookies.