Ingredients
Equipment
Method
- In a large bowl, add softened butter and ½ cup powdered sugar. Beat with a mixer until light, fluffy, and pale yellow.
- Mix in lemon zest, lemon juice, and vanilla extract until just combined.
- In a medium bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low speed just until a soft dough forms.
- Divide dough in half, roll each into a 1.5-inch log, wrap tightly, and refrigerate at least 1 hour until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice chilled dough into ¼-inch rounds and place 1 inch apart on prepared baking sheets.
- Bake 10–12 minutes until edges are lightly golden but centers remain pale.
- Cool on baking sheets for 5 minutes.
- Toss warm cookies in 1 cup powdered sugar (with optional zest) until coated. Transfer to wire rack to cool completely.
- Once cool, toss cookies again in powdered sugar for a thicker coating if desired.
Notes
For extra lemon punch, add more zest or a few drops of lemon extract. Store cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 2 months.