Sugar Spun Run's Lemon Meltaway Cookies

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

In a large mixing bowl, combine the softened butter, granulated sugar, and 2 tablespoons of fresh lemon zest. Beat with an electric mixer until light and fluffy.

In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and table salt.

Gradually add the dry flour mixture to the butter mixture, beating on low speed just until completely combined into a soft dough.

Scoop dough into 1-tablespoon sized portions and gently roll between your palms to form smooth, round balls.

Place dough balls on the prepared baking sheet, spacing them at least 2 inches apart.

Bake on the center rack at 350°F (175°C) for 8 to 10 minutes, just until bottoms are lightly golden and tops are set.

Immediately after removing from the oven, use the clean flat bottom of a drinking glass or measuring cup to gently flatten each warm cookie.

Allow cookies to cool completely on the baking sheet or transfer to a wire rack before icing.

Prepare the glaze by whisking 1 ¾ cups powdered sugar and 2 tablespoons lemon juice in a small bowl until thick and smooth.

Spoon a dollop of glaze onto each cooled cookie and use the back of a spoon to spread smoothly across the top. Garnish with a pinch of fresh zest if desired.

Allow cookies to sit at room temperature until the glaze is dry and set before serving.