Ingredients

1¼ cups all purpose flour

¼ cup + 2 tablespoons cornstarch

½–1 tablespoon lemon zest

1 pinch salt

¾ cup + 2 tablespoons butter (softened)

½ cup powdered sugar

2 tablespoons lemon juice (for dough)

3 tablespoons fresh lemon juice (strained, for glaze)

1½ cups powdered sugar (for glaze)

1 lemon zest (for glaze)

Instructions

Step 1: In a medium bowl, whisk together the flour, cornstarch, lemon zest, and salt until well combined.

Step 2: In a large bowl, beat the softened butter and powdered sugar on medium speed until fluffy, about 3 to 5 minutes.

Step 3: Add half of the flour mixture and 2 tablespoons lemon juice to the butter mixture and beat to combine.

Step 4: Add the remaining flour mixture and stir gently with a wooden spoon or spatula to form a dough. The dough will be slightly sticky; if it feels too sticky, add 1 to 2 tablespoons more flour.

Step 5: Transfer the dough onto a large piece of parchment paper and roll it into a log approximately 1½ inches (4 cm) wide. Wrap tightly in the parchment and refrigerate for 1 hour.

Step 6: Remove the dough from the refrigerator and slice it into ½ inch (1.3 cm) thick rounds. Place the slices on a baking sheet lined with parchment paper and refrigerate for another 20 minutes.

Step 7: Preheat the oven to 320°F (160°C). Bake the cookies for 5 minutes, then increase the oven temperature to 350°F (180°C) and bake for an additional 9 to 10 minutes. The cookies should turn light golden.

Step 8: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Step 9: For the lemon glaze, whisk together the 3 tablespoons lemon juice, 1½ cups powdered sugar, and lemon zest in a small bowl until smooth. Spread or drizzle over cooled cookies as desired.

Tips & Variations

If you prefer a more intense lemon flavor, increase the lemon zest to 1 tablespoon in the dough.

For a dairy-free version, substitute butter with a plant-based spread suitable for baking.

Chilling the dough log helps maintain the cookie shape during baking for a neat, uniform appearance.

Dust cookies with powdered sugar instead of glaze for a lighter, less sweet finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the baked cookies for up to 2 months and thaw at room temperature before serving. If glazed, store in the refrigerator and bring to room temperature before eating to enjoy the best texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for its bright, natural flavor, but you can substitute bottled lemon juice if needed. Use the same quantity, though fresh juice will yield better taste.

What if my dough is too sticky to slice?

If the dough is too sticky after chilling, sprinkle a little more flour on your knife and the dough before slicing. You can also chill the sliced cookies a bit longer to help them firm up before baking.