1-Gathering and Mixing Ingredients: First, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to keep things from sticking. In a medium bowl, whisk together 1 ¾ cups of flour, 1 tablespoon cornstarch, ¼ teaspoon salt, ¼ teaspoon baking powder, and ⅛ teaspoon baking soda for the base of your dough.

2-Gathering and Mixing Ingredients: In a large bowl, beat ½ cup softened unsalted butter and ½ cup granulated sugar on medium-high speed for about 3 minutes until it’s pale and fluffy. Add 3 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 large egg yolk, then beat until everything combines smoothly.

3-Gathering and Mixing Ingredients: Reduce the mixer speed and add the flour mixture in three parts, beating until just combined and scraping the bowl sides as needed. If the dough feels sticky, gradually add the remaining flour up to 2 cups total to get it just right.

4-Shaping and Baking: Divide the dough in half and roll each half between two sheets of parchment paper to about ¼-inch thickness. Stack the dough sheets on a cookie sheet and freeze for at least 20 minutes to make cutting easier.

5-Shaping and Baking: Once chilled, preheat the oven to 325 degrees Fahrenheit if it isn’t already. Cut the dough using a 2-inch cookie cutter or your preferred shape, rerolling scraps up to two times after freezing. Place the cookies 1 inch apart on lined baking sheets.

6-Shaping and Baking: Bake one sheet at a time for 12 to 14 minutes until the edges are lightly browned. Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat until all cookies are baked.

7-Adding the Glaze: For the glaze, whisk 2 cups confectioners’ sugar with 2 to 3 tablespoons lemon juice, adding it 1 tablespoon at a time until it’s spreadable, then stir in 1 tablespoon lemon zest. Spread the glaze over the cooled cookies and let it set before serving.