Ingredients
Scale
- For the Cookies:
- 1 cup (227g) unsalted butter, softened to room temperature
- ¾ cup (90g) powdered sugar (also known as confectioners’ sugar or icing sugar), plus more for dusting
- ¼ cup (30g) cornstarch
- 1 tablespoon finely grated lemon zest (from about 1–2 large lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- For Dusting (Optional but Recommended):
- ½ cup (60g) powdered sugar
Instructions
- Prepare Your Pans and Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking.
- Cream Butter and Sugars: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, ¾ cup of powdered sugar, and cornstarch. Beat on medium speed for about 2-3 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl occasionally with a rubber spatula to ensure everything is well incorporated. This creaming process incorporates air, which is vital for the cookies’ tender texture.
- Add Lemon and Vanilla: Add the finely grated lemon zest, fresh lemon juice, and vanilla extract to the butter mixture. Beat on low speed until just combined. The zest provides the primary lemon aroma, while the juice adds a tangy brightness.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed, which helps to balance the sweetness and enhance the lemon flavor.
- Add Dry to Wet Ingredients: Gradually add the flour mixture to the wet ingredients in two or three additions. Mix on low speed until just combined after each addition. Be very careful not to overmix at this stage. Overmixing develops gluten in the flour, which can result in tough cookies instead of tender meltaways. Stop mixing as soon as the flour is no longer visible. The dough will be soft and slightly crumbly.
- Chill the Dough (Optional but Recommended for Shaping): If the dough seems too soft to handle, you can chill it for about 15-20 minutes. This makes it easier to roll into balls. However, if you work quickly, you might be able to skip this step.
- Shape the Cookies: Scoop tablespoon-sized portions of dough (about 15-20g each if using a scale) and roll them into smooth balls between your palms. Place the balls about 1-2 inches apart on the prepared baking sheets. These cookies don’t spread excessively, but giving them some space ensures even baking.
- Bake: Bake in the preheated oven for 12-15 minutes. The cookies should be set and the bottoms just very lightly golden. The tops will remain pale; you don’t want them to brown significantly, as this can make them crispier rather than tender.
- Cool and Dust: Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They are quite delicate when warm.
- First Dusting (Optional): While the cookies are still slightly warm (but not hot), you can lightly dust them with powdered sugar. Some of this sugar will melt into the cookie, creating a sweet, slightly sticky base.
- Second Dusting: Once the cookies are completely cool, generously dust them again with powdered sugar. You can do this by sifting it over the cookies or by gently rolling each cookie in a bowl of powdered sugar for a thicker coating. This second dusting gives them their characteristic snowy appearance.
Nutrition
- Serving Size: One Normal Portion
- Calories: 70-90