Ingredients
Method
- Place the sugar and lemon zest in a food processor and pulse until finely chopped and moistened.
- In a large bowl, use a mixer to beat the lemon sugar mixture and butter until creamy, about 3 minutes. Scrape down the sides and bottom of the bowl.
- Add lemon juice and vanilla extract, and mix until fully incorporated.
- Sift in the flour, cornstarch, and salt, and beat on low speed for 1 minute, then increase to medium speed until dough clumps together. It will be thick and soft.
- On a floured surface, roll out the dough to ¼ to ½ inch thickness.
- Transfer to parchment paper, cover, and refrigerate for at least 3 hours, or up to 2 days.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut the chilled dough into desired shapes using cookie cutters. If the dough is too soft, refrigerate the cut-out cookies for 15 minutes.
- Optional: If not icing, sprinkle cookies with coarse sparkling sugar.
- Bake for 14–15 minutes until edges are set and golden. If cookies are smaller than 2 inches, check after 10 minutes.
- Cool cookies on the sheet for 10 minutes before transferring to a wire rack to cool completely.
- For the icing: whisk together confectioners’ sugar, lemon juice, milk, and vanilla extract until smooth. Dip cooled cookies in the icing and allow excess to drip off.
- Optional: Garnish with fresh lemon zest on top of the icing while it’s still wet.
- Allow icing to set for 1–2 hours before stacking or storing.
Nutrition
Notes
These cookies are zesty with a sweet lemon finish. Top with lemon icing for an extra burst of flavor, or enjoy plain with sparkling sugar for a crunchy touch!