• In a stand mixer with paddle attachment, cream butter and both types of sugar until pale and fluffy. This will take 4-5 minutes on medium high speed.
• Add the 2 eggs and continue mixing on medium high until the eggs are fully combined 1-2 minutes.
• Zest 2 lemons and add to the mixture along with 2 tablespoons lemon juice and a teaspoon of lemon extract (if using). Combine on medium speed into the egg and butter mixture.
• Add the package of instant pudding, flour, baking soda, baking powder, and salt. Mix on low until a soft dough forms.
• Place the bowl into the fridge to chill for 30 minutes. Preheat the oven to 375*F.
• Using a 2 ounce cookie scoop, or two round tablespoons of cookei dough, portion out 12-13 cookies. I was able to make 12 rounds of dough plus a tiny one for my kids from this batch.
• Bake 4 cookies per parchment lined baking sheet at a time for 10-11 minutes. The cookies will spread while baking so do not crowd the pan.
• Cool completely on a wire rack before dipping in glaze. This will take 30-45 minutes.

Lemon Glaze

• In a bow combine powdered sugar and fresh lemon juice. Mix to form a smooth glaze, it should have the thickness of maple syrup.
• Dip the cooled cookies one at a time and place on a wire rack to allow the glaze to set up.
• Garnish cookies with fresh lemon zest if desired.
• Enjoy!