1-Getting Started: First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking. Measure out all your ingredients ahead of time, like the 1 cup of softened unsalted butter and 1/2 cup of granulated sugar, to keep things flowing smoothly.

2-Getting Started: Once everything is ready, cream together the butter, sugar, and zest of 2 large lemons in a large bowl. Use an electric mixer to get it light and fluffy, which takes about 2-3 minutes and really brings out the fresh lemon flavor.

3-Mixing the Dough: In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. This combination is what gives the cookies their tender texture. Gradually add this dry mix to your butter mixture, mixing on low speed just until it all comes together don’t overdo it, as that can make the cookies tough.

4-Mixing the Dough: Scoop the dough into level tablespoon-sized portions and roll them into smooth balls. Place these balls about 2 inches apart on your prepared sheets. For a fun twist, you could check out similar baked treats like mini Earl Grey honey scones for more ideas on shaping dough.

5-Baking and Finishing: Bake the cookies for 8-10 minutes until the edges turn lightly golden and the centers stay soft. Right after taking them out, gently flatten each one with the bottom of a glass this step is crucial for that signature meltaway effect. Let them cool completely on the sheets before moving on.

6-Baking and Finishing: For the icing, whisk 1 1/2 cups of sifted powdered sugar with 3-4 tablespoons of fresh lemon juice in a small bowl until smooth. Adjust the thickness as needed, then spread or drizzle it over the cooled cookies. Finish with a sprinkle of extra lemon zest if you like, and let it set for about 30 minutes. This recipe yields around 36 cookies, with a total time of just 33 minutes, making it perfect for busy days.