I used the Lofthouse recipe for the sugar cookie and the glaze from the Lemon Drop Cookies. The Lofthouse recipe makes a boatload so I halved the batch (actually divided it by 3; changes noted below) and used a small heart cut-out, perfect for a two-bite cookie. These also package up very nicely because the glaze hardens after you let them set for a few hours.
Lemon Glazed Sugar Cookies
Yields: varies depending on cookie cutter size
2 cups flour, divided
1/3 teaspoon baking soda
1/3 teaspoon baking powder
1/3 cup butter, at room temperature
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 cups powdered sugar
4 tablespoons lemon juice (more or less for desired consistency)
Sprinkles, for decorating
In a medium bowl, whisk flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/8 to 1/4-inch thickness. Using a cookie cutter, cut out shapes and transfer to a baking sheet. Bake for 5 minutes. Immediately transfer cookies to a wire rack to cool.
Once cookies have cooled, prepare glaze. In a medium bowl, whisk powdered sugar and lemon juice, adding more lemon juice if needed. **Remember this is a glaze, not icing!
Dip cookies one at a time in glaze, fully submerge, and using a fork, tap of excess glaze from cookie. Set on parchment lined baking sheet and immediately top with sprinkles. Allow glaze to set for at least 4 hours, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.