01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a large bowl, beat butter and powdered sugar until light and fluffy, about 2-3 minutes. Mix in the lemon zest and fresh lemon juice until well combined.
03 -
In a separate bowl, whisk together the flour, cornstarch, and salt until evenly mixed.
04 -
Gradually add the dry ingredients to the butter mixture, beating on low speed just until incorporated. Be careful not to overmix.
05 -
Scoop 1 tablespoon of dough and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops with your palm or the bottom of a glass.
06 -
Bake for 10-12 minutes until the edges are just barely turning golden. The cookies should remain quite pale.
07 -
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 -
In a bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar to thicken or more lemon juice to thin as needed.
09 -
Once the cookies are completely cool, spoon the glaze over the tops, allowing it to drip slightly down the sides. While the glaze is still wet, sprinkle with additional lemon zest for garnish.