Old-Fashioned Sugar Cookies with Lemon Zest Icing

For the cookies:

1. In a large bowl using an electric mixer, beat the butter on medium high speed for about 30 seconds.

2. Add the sugar, salt, and baking powder. Beat until combined. Make sure to scrape the sides of the bowl to get all the ingredients combined.

3. Beat in the egg, soy milk, and vanilla until combined.

4. Add the flour gradually, beating as you go. Finish stirring in flour by hand if the dough gets too stiff for the mixer.

5. Divide the dough in half and cover. Chill for 30 minutes. Preheat oven to 375 F.

6. On a floured surface roll half of the dough at a time until it’s about 1/8 an inch thick.

7. Using the cookie cutter of your choice, cut the dough into your desired shapes. I don’t have a round cookie cutter so I used a glass.

8. Place on an un-greased cookie sheet roughly 1 inch apart.

9. Bake at 375 F for 7-8 minutes or until sides and edges are light brown. Remove pan from oven.

10.Transfer cookies onto a wire rack and cool completely.

For the icing:

1. In a medium-sized bowl cream the softened butter with the lemon zest.

2. Add one cup of the sifted powdered sugar and blend.

3. Add lemon juice and water and combine.

4. Add the rest of the powdered sugar gradually and beat until smooth after every addition.

5. Frost the cookies once they are completely cool.