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
- 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.