Cooling rack
Spoon or small cookie scoop (about 1 tablespoon)
Step-by-step Instructions
Preheat & prep: Preheat oven to 350°F (175°C). Line baking sheet(s) with parchment paper.
Cream butter and sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
Add citrus & vanilla: Mix in the lemon zest, lemon juice, and vanilla extract until evenly combined. The mixture may look slightly loose — that’s normal.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Fold dry into wet: Gradually add the dry mixture to the butter mixture, folding gently until a soft dough forms. Stop mixing once the flour streaks are gone — overmixing develops gluten and will make the cookies less tender.
Chill (recommended): For best results chill the dough for 20–30 minutes. Chilling firms the dough and reduces spreading so the cookies keep a delicate domed shape.
Form cookies: Use a small cookie scoop or tablespoon to portion the dough (about 1 tablespoon each). Roll lightly between palms into smooth balls and place them 1 1/2 inches apart on the prepared baking sheet.
Bake: Bake at 350°F (175°C) for 10–12 minutes, until the edges are just set but the centers still look slightly soft. The cookies should not brown — they should remain pale and tender.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to reach room temperature.
Make the glaze: Whisk the 1 cup powdered sugar with 2 tablespoons lemon juice. Add more juice a few drops at a time until you reach a pourable but thick glaze (about 2–3 tbsp total). Stir in optional zest or vanilla if using.
Glaze the cookies: Spoon or drizzle the glaze over each cooled cookie. Allow glaze to set at room temperature (10–20 minutes). For a slightly thicker coating, dip the cookie tops into the glaze and return to the rack.
