Servings: 1 dozen cookies

2 cups all-purpose flour 2 cups all-purpose flour
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
1/2 cup butter, room temperature ½ cup butter, room temperature
1/4 cup vegetable oil ¼ cup vegetable oil
1 cup granulated sugar 1 cup granulated sugar
1 large egg 1 large egg
1 teaspoon pure vanilla 1 teaspoon pure vanilla
Zest of 1 lemon Zest of 1 lemon
 
Finishing touches: subheading: Finishing touches:
1 cup powdered sugar 1 cup powdered sugar
1 to 2 tablespoons lemon juice 1 to 2 tablespoons lemon juice
Zest of 1 lemon Zest of 1 lemon

Preheat the oven to 350°F.
On a large piece of parchment paper, sift together the flour, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and oil on medium-high speed until well combined. With the mixer still running, add the sugar and continue beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
Add the egg, vanilla, and lemon zest, and beat again until well combined.
Turn the mixer speed to low. Add the dry ingredients and beat until fully combined.
Use the ice cream scoop to drop twelve equal-sized portions of dough onto the prepared tray about 1 ½ inches apart. Use the palm of your hand to press down lightly on the top of each cookie.
Bake for 15 minutes, or until the cookies are lightly golden around the edges.
Remove the cookies from the oven and transfer them to wire racks to cool completely before you glaze them.
In a small bowl, whisk together the icing sugar and enough of the lemon juice to make a glaze just thin enough to flood the top of the cookie without it running off the edges.
Once the cookies have cooled, use a teaspoon to place a little glaze on the middle of each cookie. Use the back of the spoon to help spread the glaze across the cookie. Sprinkle each cookie with lemon zest and then place them back on the wire racks for about 15 minutes to allow the glaze to set.