In a large bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).

Mix in the vanilla extract, lemon zest, and lemon juice until well combined.

In a separate bowl, whisk together the flour, cornstarch, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for 1 hour to make it easier to handle.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.

Flatten each ball slightly with your fingers.

Bake for 10–12 minutes, or until the edges are lightly golden.

Let the cookies cool completely on a wire rack before adding the glaze.

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.

Drizzle the glaze over the cooled cookies or dip the tops for a thicker coating.

Let the glaze set for 10–15 minutes before serving.