Lemon Cookies
INGREDIENTS
For the Cookies
2 cups all-purpose flour (240g)
2 Tbsp cornstarch
1 tsp baking soda
½ tsp salt
½ cup unsalted butter room temperature (113g)
½ cup granulated sugar (100g)
¼ cup packed light brown sugar (55g)
3 Tbsp grated lemon zest (about 3 lemons)
1 large egg
2 Tbsp lemon juice
1 tsp lemon extract
For the Lemon Glaze
1 cup powdered sugar (120g)
1 to 3 Tbsp fresh lemon juice
METHOD
For the Cookies
1. Sift the flour, corn starch, baking soda, and salt together in a medium bowl. Set aside.
2. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter, sugars, and lemon zest until light and fluffy.
3. Add the egg, lemon juice, and lemon extract. Beat on medium speed until well combined, scraping the bowl down once while mixing.
4. Add the flour mixture to the butter and beat on low speed until almost combined. Scrape the bowl down one last time then beat until combined.
5. Cover and chill the dough for at least 30 minutes.
6. Once chilled, preheat the oven to 350F.
7. Line large baking sheets with parchment paper or a silicone baking mat.
8. Scoop out portions of cookie dough roughly two tablespoons in size and roll into balls.
9. Place the balls on the cookie sheet leaving about two inches of space between the cookies to allow for spreading.
10. Bake one sheet at a time for about 10 minutes or until the edges are set and just starting to turn golden. (You don't want these cookies to brown much or they will be crispy and not soft.)
11. Let the cookies cool completely on the pan.
12. Drizzle with the lemon glaze.
For the Lemon Glaze
1. In a medium bowl, whisk together the powdered sugar with enough lemon juice to reach your desired consistency. (Add more lemon juice for a looser drizzle and less for a spreadable paste.)
2. Drizzle the glaze over the cooled cookies.
3. Store cookies in an airtight container at room temperature for up to 1 week.