Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Lemon Glaze Ingredients
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
Add the lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Cover the dough and chill in the refrigerator for 30 minutes.
Roll the dough into small 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
Bake for 10-12 minutes or until the bottoms are lightly golden. The tops should remain pale.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the cooled cookies and let it set before serving.
Notes
Use fresh lemon juice and lemon zest for the brightest flavor.
Do not overbake the cookies or they may lose their soft meltaway texture.
Chilling the dough helps prevent spreading during baking.
Store cookies in an airtight container at room temperature for up to 5 days.
You can freeze the dough or baked cookies for up to 3 months.
For extra lemon flavor, add additional lemon zest to the glaze.
- Prep Time: 15
- Cook Time: 30