• Preheat oven to 350℉. Gather the ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Ingredients

• Using a fine-edge grater, zest the lemon.

  Then slice two lemons and squeeze the juice from them, using a citrus juicer. (You will need 5-6 tablespoons of lemon juice.)

Make the Cookie Dough

• In a small bowl, combine the all-purpose flour, cornstarch, and salt. Whisk them together and set aside.
• Using a large mixing bowl, cream the softened butter until smooth. Beat in the powdered sugar. Add in the lemon juice and lemon zest. Mix until blended.
• Gradually add the flour ingredients to the creamed butter, mixing well between additions to incorporate. Scrape the bowl as needed.
• Cover the dough with plastic wrap and refrigerate for 30-40 minutes. (Chilling the dough will help the cookies hold their shape when they are baking.)

Prepare and Bake the Cookies

• Once the dough has chilled, form balls of dough with a large scoop or tablespoon. (I used a purple 3/4 oz. scoop #40 to make these cookies.) If needed, roll the dough in the palms of your hands to form a ball.
• Place balls on the prepared baking sheet, about 2″ apart. (You should be able to fit all of the cookies on one sheet.)
• If desired, slightly press the tops of each ball to flatten. Or if you’d prefer a snowball look, go ahead and leave them round.
• Bake in preheated oven for 11-13 minutes, until lightly golden on the edges. Remove from oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.

Make the Lemon Glaze

• Place powdered sugar in a small bowl and mix in 2-3 tablespoons of prepared lemon juice. Whisk together until the glaze is slightly runny.
• Place the used cookie sheet beneath the wire rack for this glazing step, to reduce messy cleanup.
• Dip the cooled lemon balls in the glaze, then place them back on the wire rack until set up fully.
• Once they’ve set up, you may store the cookies in a covered container or plastic freezer bag. Store at room temperature for up to 5 days, or freeze for up to a month.
• If cookies have been frozen, they will need to return to room temperature with extra time allotted for the icing to set up firmly.
• This recipe will make approximately 25-30 cookies.