Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, beat 1 cup of softened unsalted butter with ½ cup of powdered sugar until light and fluffy.

Gently mix in 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 0.25 cup of cornstarch, and 0.25 teaspoon of salt.

Gradually add the dry ingredient mixture into the wet batter, gently mixing until a soft dough forms.

Divide the cookie dough into two equal portions and shape each into logs. Wrap tightly in plastic wrap and chill for at least 1 hour.

Prepare your cooking space by lining two baking sheets with parchment paper and preheating your oven to 350°F (175°C).

After chilling, unwrap the logs and slice them into ¼-inch thick rounds. Arrange slices on baking sheets, spacing 1-inch apart.

Slide the baking sheets into the preheated oven and bake for 10-12 minutes until edges are barely golden.

Remove from the oven and let warm cookies cool for about 5 minutes on the baking sheets.

While still warm, gently toss cookies in powdered sugar to coat evenly.

For a thicker layer of sweetness, let cookies cool completely, then toss them again in powdered sugar.