Lemon Snowball Cookies in 27 Minutes

Instructions:

1. Cream together the softened butter and cane sugar until the mixture is pale and fluffy.
2. Stir in the lemon zest and vanilla extract, ensuring the oils from the zest are fully incorporated into the fats.
3. Whisk the flour, cornstarch, salt, and baking powder in a separate bowl.
4. Slowly add the dry mixture to the butter base. Mix on low speed just until the dough pulls away from the sides of the bowl; avoid overmixing.
5. Preheat your oven to 350°F (175°C).
6. Scoop 1 tablespoon of dough and roll it into a 1-inch ball between your palms. Place them 2 inches apart on a lined baking sheet.
7. Bake for 10–12 minutes until pale gold and fragrant, but not browned.
8. While the cookies are still warm, roll each one in a mixture of sifted powdered sugar and finely grated lemon zest.
9. Let the cookies cool completely on the pan, then roll them a second time for a thick, snowy finish.