Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 Tablespoons fresh lemon zest
- 2 cups (250g) all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon salt
- For the lemon icing: 1 ¾ cups (220g) powdered sugar
- 2 Tablespoons fresh-squeezed lemon juice
- Lemon zest for garnish, optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine butter, sugar, and lemon zest and use an electric mixer to cream until light and fluffy. In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add dry ingredients to wet, stirring until completely combined.
- Scoop dough into 1 Tablespoon-sized balls, rolling gently between your palms to create a smooth ball. Place on baking sheet, spacing cookies at least 2 inches apart. Bake for 8-10 minutes until edges are lightly golden. Cool completely on wire rack.
- For the icing, whisk powdered sugar and lemon juice until smooth and thick enough to ribbon. Spoon onto cooled cookies, spread evenly, and garnish with lemon zest if desired. Allow glaze to set before serving.
Notes
Chill dough balls for 15-20 minutes before baking for cookies that hold shape better. Use room temperature butter for creamiest texture. Store in airtight container up to 5 days; glaze firms up for easy stacking.[1][5]
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 16g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg