Lemon Sugar Cookies

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 1 to 2 minutes. Add egg, beating until just incorporated. Add vanilla and lemon zest; beat until just incorporated.

Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Using a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons), drop rounded scoops of dough 2 inches apart on the prepared baking sheets.

Bake until slightly golden on the edges, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.

Combine confectioners' sugar and 3 tablespoons lemon juice in a small bowl; stir until smooth. If necessary, add the remaining 1 tablespoon lemon juice, 1 teaspoon at a time, until desired consistency is reached. Drizzle the lemon glaze evenly over the cookies.