Ingredients

3 tbsp lemon zest (zest of two lemons)

1/2 cup unsalted butter room temperature (113g)

1/2 cup granulated sugar (100g)

1/4 cup light brown sugar packed (50g)

2 cups flour (240g)

1/2 tsp salt

2 tbsp cornstarch

1 tsp baking soda

1 large egg

1 tbsp lemon paste or 1 tsp extract

2 tbsp lemon juice

yellow food coloring optional

Instructions

Whiz the lemon zest and sugars in a food processor. This step is optional but it really infuses the sugars with lots of lemon oil and makes a big difference. If you don't have a processor just mince the zest, mix with the sugar and set aside. Sift the flour, salt, corn starch, and baking soda together then whisk together and set aside.
Beat butter and infused sugars in a stand mixer fitted with a paddle attachment until light and fluffy. Mix in the egg, lemon juice and 1tbsp lemon paste or 1 tsp lemon extract. Scrape the bowl down and mix once more. If you're adding some food coloring this is a good moment to mix it in!
Add the dry mixture to the wet and beat until almost combined. Scrape the bowl down one last time then beat until combined.
Cover and chill the dough for at least 30 minutes.
Once chilled set oven to 350F and scoop out potions of cookie dough roughly two tablespoons in size. Place the dough onto parchment-lined baking sheets leaving about two inches of space between the cookies to allow for spreading.
Bake for about 10 minutes or until the edges are set, you don't want these cookies to brown really but the bottom of the edge may just be turning golden.
Let the cookies cool completely then drizzle with the lemon glaze if desired.

Lemon glaze

Mix the powdered sugar with the lemon juice until you reach the desired consistency. Add more lemon juice for a looser drizzle and less for a spreadable paste.