We recently went down and joined our friends at @dead_ayeress’ family lake house for one last relaxing trip before it was sold. This was the perfect time for some celebrating! There were a few birthdays all close together and I had just quit a job and started a new one.

First thoughts were anything with sprinkles as those are pretty celebratory. I loved funfetti cake and rainbow chip frosting as a kid. I’ve seen a lot of these types of recipes out there. They’re all normally vanilla. It was still summer so I wanted a nice refreshing flavor. Lemon juice and zest punch you right in the face when the glaze hits your taste buds. There’s lemon juice and zest in the cookies as well. Once baked it just wasn’t enough for me. The glaze steps it up and lets you know it’s time to party as soon as you take your first bite. The sourness lets you know you’re alive. Sometimes we all just need a small reminder. The vibrant flavor and colors bring the joy needed to celebrate. The cookies themselves are light and fluffy. All together a wake up call to remember that life is worth celebrating. It’s been a hard year for most of the world. This is your reminder to celebrate the good things: your friend’s birthday, your godson’s birthday, a new job, or anything else that brings you hope and keeps you happy.

The best part is watching everyone’s reaction as they eat their first cookie. The sour punch can be strong to those that are not in-touch with their love of lemons. Go out and celebrate! There are still things out there worth celebrating.

Ingredients

Cookies:

• 1 Cup (2 sticks) unsalted butter - room temp

• 1 Cup granulated sugar

• 1/2 Cup dark brown sugar

• 3 eggs

• 1 teaspoon of vanilla

• 1 teaspoon of baking powder

• 1/2 teaspoon of baking soda

• 1/2 teaspoon of salt

• 3 1/2 Cups all purpose flour

• the zest and juice 1 and 1/2 lemons *save the other half for the glaze

Glaze:

• zest and juice from remaining half of lemon *from the cookies

• 1/2 Cup powdered sugar

Instructions

Cookies:

1. Add the butter, granulated sugar, and brown sugar to the bowl of your stand mixer, with a paddle attachment, and cream for 2-3 minutes

2. Add eggs one at a time, only adding the next one when the previous is fully incorporated

3. Add the vanilla and mix

4. Meanwhile in another bowl whisk together the baking powder, baking soda, salt, and flour

5. Slowly add the dry ingredients to the butter mixture until combined

6. Zest and juice the lemons

7. Add one and half lemon’s worth of the zest and juice to the batter and mix

8. Refrigerate the dough for 30-60 minutes

9. Preheat the oven to 350 Degrees

10. Scoop the cookies in 3 Tablespoon portions onto a sheet pan lined with parchment

11. Bake at 350 for 11-15 minutes

12. Remove from the oven and cool on pan for 3-5 minutes

13. Move to a wire rack to cool

Frosting:

1. Zest and juice the leftover half of a lemon

2. Add the 1/2 cup of powdered sugar and mix

3. Slowly spoon 1/4 - 1/2 teaspoon of glaze on the top of the cooled cookies

Devour and Pucker. Laugh at each person’s face as they eat them

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