Ingredients
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking soda, and salt then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar, and lemon zest on medium-high speed until mixture is pale and fluffy for about 3 minutes.
Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix just until combined.
Scoop dough out by the heaping tablespoonfuls, form into balls, and drop onto silicone baking mat or parchment paper-lined baking sheets. Bake in preheated oven for 9 to 11 minutes.
Allow cookies to cool on a baking sheet several minutes before transferring to a wire rack to cool.
In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a consistency which allows it to be drizzled onto the cookies.
Pour mixture into a resealable bag, seal bag, and cut a small tip off one corner then drizzle glaze over cookies. Allow glaze to set at room temperature.
Store cookies in a single layer in an airtight container.
