# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 tablespoon finely grated lemon zest
05 - 1 teaspoon pure vanilla extract
06 - 2 cups all-purpose flour
07 - 1/2 cup cornstarch
08 - 1/4 teaspoon fine sea salt
→ Lemon Glaze
09 - 1 cup powdered sugar
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon finely grated lemon zest (optional)
# Directions:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, beat the unsalted butter and powdered sugar together until the mixture is light and fluffy.
03 - Blend the lemon juice, lemon zest, and vanilla extract into the creamed butter mixture until homogeneous.
04 - In a separate bowl, whisk together all-purpose flour, cornstarch, and salt. Gradually add dry ingredients to the creamed mixture, mixing until a soft dough forms.
05 - Roll tablespoon-sized pieces of dough into balls and arrange evenly spaced on the lined baking sheet. Gently flatten each ball with your fingertips.
06 - Bake on the center rack for 10–12 minutes, until the cookies are set but remain pale. Remove from the oven and let stand on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
07 - Whisk powdered sugar and lemon juice together in a small bowl until completely smooth. Stir in lemon zest if desired for additional flavor.
08 - Dip or drizzle cooled cookies with the lemon glaze. Allow the glaze to set for 15 minutes before serving.
