Lemon Cookies

1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
2. In a large mixing bowl, whisk together the melted butter and sugar until smooth.
3. Mix in the lemon zest, lemon juice, eggs, and vanilla. The mixture should be very thin.
4. Pour in the dry ingredients and use a rubber spatula to mix. The dough will appear somewhat thin and sticky.
5. Allow the dough to rest at room temperature for 15 minutes while the oven preheats to 350F. As the dough sits, it will thicken.
6. Line a large baking sheet with parchment paper. After 15 minutes, scoop out the dough using a large cookie scoop (3 tbsp). Roll into a ball and gently flatten the top with your palm (see picture in post for reference).
7. Bake about 5-6 cookies at a time, spaced evenly apart. Bake for 10-12 minutes, or until the edges are just barely golden brown and the center looks pale and puffed.
8. Transfer to a cooling rack and continue to bake the rest of the cookies.
9. Before frosting, make sure the cookies are completely cooled. They can be transferred to the refrigerator to speed up this process.

Lemon Buttercream

1. Using a hand or stand mixer with the paddle attachment, mix the butter until smooth.
2. Then mix in the sugar one cup at a time, alternating in the lemon juice and milk.
3. In a small dish, combine the lemon zest and coarse sugar.
4. Frost the top of each cookie and sprinkle with the lemon sugar. Enjoy!