Ingredients

The following ingredients have 4 Servings
  • 1 cup Unsalted Butter (room temperature)
  • 6 tbsp Powdered sugar (confectioners' sugar)
  • 1½ cup All-purpose flour
  • ⅓ cup Cornstarch
  • ¼ tsp Salt
  • 1 tsp Pure vanilla extract
  • ½ tsp Lemon zest

Instruction

  • Combine the flour, salt, and cornstarch.
  • In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream butter and powdered sugar until light and fluffy. You can also use a large bowl with a whisk.
  • Scrape the sides of the bowl. Add the lemon zest and vanilla extract. Followed by the flour mixture. Pro tip - We do not want to activate the gluten in our dough. So do not overmix when you add the flour mixture.
  • Transfer the dough to the refrigerator to chill for 15 to 20 minutes. Pro tip - Chilling will prevent the dough from spreading too much.
  • Preheat oven at 350°F / 177°C / Gas Mark 4. Line two baking sheets with parchment paper or a silicone mat.
  • Roll the cookie dough into about 1-inch balls. Pro tip - Dusting your hands with cornstarch will make it easier to roll the dough balls.
  • Place the cookies on the prepared baking sheet leaving enough space for them to spread.
  • Bake the cookies for 8 to 10 minutes or until lightly golden around the edges. Pro tip - Larger cookies will take about 10 minutes and vise versa. I prefer to bake only one cookie sheet at a time to prevent the cookies from spreading too much.
  • Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an airtight container or cookie jar.Pro tip - A cooling rack will prevent the steam below the cookies from making them soggy.