Directions
- 1In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- 2In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.
- 3Mix the powdered sugar and lemon zest on low speed for about 1 minute until the lemon zest releases oils and slightly clumps the sugar.
- 4Add room-temperature butter to the sugar-zest mixture.
- 5Beat on medium speed until light and fluffy, about 3 to 5 minutes.
- 6Scrape down the bowl.
- 7Add vanilla extract and mix until just incorporated.
- 8On low speed, gradually add the flour mixture.
- 9Mix until just combined.
- 10Finish by stirring with a spatula to ensure no streaks of flour remain.
- 11Place the dough on plastic wrap and roll into a log about 1 1/4 inches in diameter.
- 12Wrap tightly and refrigerate until firm—at least 1 hour and up to 12 hours.
- 13Preheat oven to 350°F (175°C).
- 14Line two baking sheets with parchment paper.
- 15Unwrap the dough and slice into 1/4-inch-thick rounds.
- 16Arrange the sliced dough rounds on prepared sheets about 1 inch apart.
- 17Bake for 11 to 13 minutes, rotating halfway through, until just set and slightly golden on the bottom.
- 18Cool completely on a wire rack.
- 19In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons lemon juice.
- 20Add more lemon juice a few drops at a time until the glaze is smooth and spreadable.
- 21Spoon a small amount of glaze onto each cooled cookie and spread with the back of a spoon.
- 22Allow the glaze to set for about 1 hour before serving.
Ingredients
- 1.75 cups all-purpose flour
- 2 tablespoons cornstarch
- 0.5 teaspoon kosher salt
- 0.33 cup powdered sugar
- 2 tablespoons lemon zest
- 0.75 cup salted butter, at room temperature
- 1 teaspoon vanilla extract
- 1.75 cups powdered sugar
- 1 tablespoon lemon zest
- 2 to 3 tablespoons lemon juice
Equipment
medium bowlstand mixerpaddle attachmentspatulaplastic wrapovenbaking sheetsparchment paperwire racksmall bowl
Tips
- Mix the lemon zest with powdered sugar for about 1 minute to release oils and clump the sugar slightly.
- Beat butter until light and fluffy for 3 to 5 minutes.
- Refrigerate dough for at least 1 hour and up to 12 hours until firm.
- Rotate baking sheets halfway through baking.
- Allow glaze to set for about 1 hour before serving.
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