Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tbsp fresh lemon zest
  • 1 tsp pure lemon extract
  • 1 1/2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
  3. Beat in the egg, lemon zest, and lemon extract until fully incorporated and smooth.
  4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  6. Use a small cookie scoop to drop rounded tablespoons of dough onto the sheets, leaving at least 2 inches of space between them.
  7. Bake for 10–12 minutes until the edges are pale golden mahogany and centers are light.
  8. Allow cookies to cool on the pan for 5 minutes to firm up, then transfer to a wire rack to fully crisp.
  9. If using glaze, whisk together powdered sugar, lemon juice, and lemon zest, then apply to cooled cookies.