Buttery, soft lemon cookies with a bright citrus flavor and a melt-in-your-mouth texture, coated in lemon sugar for an irresistible treat.

1 cup unsalted butter, softened

½ cup powdered sugar

1 tbsp lemon zest

2 tbsp fresh lemon juice

1 ½ cups all-purpose flour

¼ cup cornstarch

½ tsp vanilla extract

½ cup powdered sugar (for coating)

½ tsp lemon zest (for coating)

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Beat the softened butter and powdered sugar together until light and fluffy.
Stir in the lemon zest, fresh lemon juice, and vanilla extract.
Gradually add the flour and cornstarch, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet.
Bake for 10-12 minutes, just until the edges are set but not browned.
While the cookies are still warm, roll each one in the powdered sugar mixed with lemon zest.
Let the cookies cool completely before serving.

For a subtle herbal twist, add finely chopped rosemary or thyme to the dough.

Substitute half the butter with cream cheese for richer flavor.

Sprinkle coarse sugar on top before baking for a slightly crunchier texture.

Store in an airtight container at room temperature for up to 4 days.

Reheat briefly in the microwave to regain softness.

Cookies don’t freeze well due to their delicate texture.