Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- 5 tablespoons powdered sugar for the batter
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg yolk at room temperature
- 1/2 teaspoon lemon extract
- 1 1/3 cups powdered sugar for coating
Instructions
- In a medium bowl, sift together the all-purpose flour, cornstarch, salt, and baking powder.
- Set the oven temperature to 325°F. In a large bowl, beat the unsalted butter, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes. Add the lemon zest, lemon juice, egg yolk, and lemon extract; beat until combined.
- Slowly introduce the dry ingredients into the wet mixture in three stages, mixing on low speed until combined. Remember to scrape down the bowl as necessary.
- Shape the dough into a ball, cover it, and refrigerate for at least 1 hour to firm up.
- Using a scoop, place 1-inch dough balls on parchment-lined baking sheets, ensuring they are spaced approximately 2 inches apart. Gently press down each ball with the bottom of a glass.
- Bake the cookies for 12-14 minutes until the edges are lightly golden. Immediately after removing them from the oven, toss the hot cookies in the measured powdered sugar to coat, then transfer them to a cooling rack. Once completely cooled, you may dust them lightly with powdered sugar again if desired.
