Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (12g) fresh lemon zest
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest, finely minced

Instructions:

  1. Beat the softened butter and granulated sugar together until the mixture is pale and fluffy (about 2-3 minutes).
  2. Mix in the lemon zest and vanilla extract until fully incorporated.
  3. Slowly add the flour, cornstarch, and salt. Mix on low speed just until the dough pulls away from the sides of the bowl.
  4. Form the dough into a log approximately 2 inches in diameter using plastic wrap. Place in the freezer for 20 minutes or the fridge for 30 minutes.
  5. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
  6. Using a sharp knife, slice the chilled log into 1/4 inch (0.6cm) thick rounds.
  7. Arrange slices on the sheet and bake for 12-15 minutes until the edges are just barely golden.
  8. While cookies cool, whisk powdered sugar, lemon juice, and minced lemon zest until smooth, then glaze the cooled cookies.