Ingredients
For the Cookies
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 tablespoons fresh lemon zest
2 cups (250 g) all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
For the Lemon Icing
1 3/4 cups (220 g) powdered sugar
2 tablespoons fresh lemon juice
Lemon zest, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream the softened butter, granulated sugar, and lemon zest until light and fluffy.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Scoop the dough into tablespoon-sized portions and roll gently into smooth balls. Place them on the prepared baking sheet, leaving space between each cookie.
- Bake for 8–10 minutes, just until the cookies are set but not browned.
- Immediately after removing from the oven, gently flatten each cookie with the bottom of a glass or measuring cup. Allow the cookies to cool completely.
- To make the icing, whisk together the powdered sugar and lemon juice until smooth and slightly thick.
- Spoon a small amount of icing onto each cooled cookie and spread evenly. Garnish with lemon zest if desired.
- Let the icing set before serving or storing.
Notes
- Measure flour carefully to avoid a dry or crumbly dough.
- Use fresh lemons for the best flavor; bottled juice will not provide the same brightness.
- If the icing is too thick, add a few drops of lemon juice. If it’s too thin, add more powdered sugar gradually.
- Store cookies in an airtight container at room temperature for up to 5 days.