Ingredients:

  • ½ cup (115g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • ½ tsp (2g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (60g) powdered sugar
  • ½ tsp (2g) lemon zest, finely grated

Instructions:

  1. Beat the softened butter and sugar until the mixture is pale and fluffy (about 2–3 minutes).
  2. Beat in the egg, lemon juice, lemon zest, and vanilla extract until smooth and well-combined.
  3. Gradually stir in the flour, cornstarch, baking powder, and salt on low speed until just combined; do not overmix.
  4. Place the dough in the fridge to chill for 30 minutes.
  5. Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough, roll into a tight ball, and place on a lined baking sheet 2 inches apart.
  6. Bake for 10–12 minutes until the cookies are set and pale.
  7. While cookies are still warm, roll them in the lemon-powdered sugar mixture.
  8. Transfer to a wire rack and let them cool completely.
  9. Once cold, roll the cookies in the powdered sugar a second time to create an opaque, snowy finish.