Ingredients — Cookies
1 cup (226 g) unsalted butter, softened — provides richness and the tender mouthfeel.
1/2 cup (60 g) powdered (confectioners’) sugar — sweetens gently and helps create a soft texture.
1 tablespoon lemon zest (from about 2 medium lemons) — concentrated fresh citrus aroma and flavor.
2 tablespoons fresh lemon juice — adds tang and brightens the cookie flavor.
1 teaspoon pure vanilla extract — rounds and deepens the flavor profile.
1 3/4 cups (220 g) all-purpose flour — structure for the cookie.
1/2 cup (60 g) cornstarch — softens the crumb and gives the meltaway texture.
1/4 teaspoon fine sea salt — balances the sweetness and enhances lemon notes.
Ingredients — Lemon Glaze
1 cup (120 g) powdered (confectioners’) sugar — smooth, glossy glaze base.
2–3 tablespoons fresh lemon juice — thin to desired consistency and deliver tang.
1/2 teaspoon lemon zest (optional) — for extra bright flecks and aroma.
Optional: 1/4 teaspoon vanilla — to round the sharpness if preferred.
Equipment
Stand mixer or hand mixer
Mixing bowls
Baking sheet(s) lined with parchment
