Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon lemon zest (freshly grated)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Extra powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-4 minutes.
- Add the lemon zest, lemon juice, vanilla extract, and salt. Mix until well combined.
- In a separate bowl, whisk together the flour and cornstarch. Gradually add this dry mixture to the wet mixture, mixing until just combined.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Don't overbake; you want them to remain soft!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for that extra touch of sweetness.
- Prep Time: 20
- Cook Time: 12