Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large egg yolks
  • 2 ¾ cups (330g) all-purpose flour, spooned and leveled
  • ¼ cup (30g) cornstarch
  • ½ teaspoon fine sea salt
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 ½ cups (180g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)

Instructions:

  1. Whisk together the flour, cornstarch, and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
  3. Beat in the egg yolks, fresh lemon zest, and lemon juice until just combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed until just incorporated. Do not overmix!
  5. Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for at least 60 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the chilled dough into small balls (about 1 inch/2.5cm diameter) and place on prepared sheets, leaving 2 inches between each cookie.
  8. Bake for 10–12 minutes until the edges are set but the centers remain pale. Do not allow them to brown.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.
  10. To prepare the glaze, whisk the sifted powdered sugar and lemon juice until smooth. Drizzle or lightly spread over the completely cooled cookies. Allow the glaze to set before storing.