Ingredients

The following ingredients have 12 Servings
  • 1 cup butter, room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups all purpose flour
  • 1 1/4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 – 2 teaspoons lemon zest

Instruction

  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar together on medium speed until smooth.
  • Turn the mixer to low and add in the cornstarch, salt, vanilla, and lemon juice. Mix for 30 seconds until incorporated, scraping the sides of the bowl as necessary.
  • Add in the flour and mix until just combined.
  • Divide the dough in half and roll each half into a log, 8-9 inches long. Wrap the logs separately in plastic wrap and chill for 2-3 hours.
  • When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Remove the dough from the refrigerator. Slice the logs into 1/2- inch thick rounds. Place the cookies onto the prepared baking sheet and bake for 9-10 minutes or until the edges are lightly golden.
  • Transfer the cookies to a wire rack to cool completely.
  • In a medium bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Spoon or pour the icing on top of each cookie. Allow the icing to set.