Lemon Buttermilk Cookies

From 2peas (I used her picture too). I love her recipes. They always seem so light and fresh. Yum!

These cookies were super good. They were so moist and had just the right hint of lemon, I will be making them again! Perfect for spring :)

For the cookies:
1 ½ cups unbleached all-purpose flourZest of two lemons (I added extra, I love lemon)¼ tsp. baking soda¼ tsp. salt6 Tbsp. (3 oz.) unsalted butter, at room temperature¾ cup granulated sugar1 large egg½ tsp. vanilla extract1/3 cup well-shaken buttermilk
For the glaze:¾ cup confectioners sugar, sifted1 ½ Tbsp. well-shaken buttermilk¼ tsp. vanilla extract
Lemon zest (I added this)

Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, zest, baking soda, and salt.
In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.
Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.

For the glaze:

Whisk together the sifted confectioners sugar, buttermilk, and vanilla. I also added in lemon zest. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until the glaze is set.