1 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup milk
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
6 tbsp. unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 cup confectioners sugar
4 tbsp. milk, divided
1/4 tsp. vanilla extract
1/4 c. unsweetened cocoa powder
Preheat oven to 375ºF. Line a sheet pan with parchment paper or a silicone mat.
In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside. In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (see note below), cream together butter and sugar for about 60 seconds on medium speed, until combined. Scrape down the sides of the bowl with a spatula, then beat in the egg.
With the mixer running on low speed, alternate adding in half the flour mixture, then half the milk mixture, then the other half of the flour mixture, then the rest of the milk mixture, waiting until each batch is absorbed before adding the next. Using a 3-tablespoon cookie scoop, portion out cookie scoops onto the prepared baking sheet. You should get approximately 8 cookies. Bake for 15 minutes, until slightly puffed and they pass the toothpick test, then cool completely. To make the glazes, whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl to reserve, stir in the vanilla, and set aside. Add the cocoa powder and the remaining 1 tablespoon of milk to the bowl, and whisk until smooth. When the cookies are completely cool, glaze each cookie with half chocolate glaze and half vanilla glaze. Let the glaze dry, then enjoy!