Lemon Drop Cookies

-1 Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
-1 In the bowl of a stand mixer (or in a large bowl with a hand mixer) with the paddle attachment, cream the butter and sugar together for 2-3 minutes, until light and fluffy.
-1 Break the egg, and drop it in. Measure in the vanilla, too, and blend until smooth and well-combined, another 2-3 minutes.
-1 Pour in the milk and the lemon zest, blending until smooth. (The batter will be very liquidy at this point. It's supposed to be, so don't fret.)
-1 Whisk together the flour, baking powder and salt in another bowl, and sprinkle it on top of the wet ingredients. Turn on the stand mixer, and mix the dry ingredients into the wet ingredients until just combined.
-1 Dollop the cookies onto the prepared baking sheet about 1 ½" apart using a cookie scoop.
-1 Transfer the cookies to the oven, and bake for 10-12 minutes, or until the cookies are golden brown.
-1 Transfer cookies to a cooling rack.
-1 Make the glaze by whisking together the powdered sugar and lemon juice until smooth. (This can be done in a blender if you're afraid that it will be lumpy.)
-1 Drizzle the glaze over the cookies once they have cooled, then enjoy the cookies at room temperature!