¾c plus 2Tbsp. butter, softened
1 ½ c powdered sugar divided
1 Tbsp. lemon zest
2 Tbsp. fresh lemon juice
1 ½ cups all-purpose flour
¼ cup cornstarch
¼ tsp. table salt
Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer with the paddle attachment until creamy. Add ½ cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and lemon juice. Whisk together flour and next two ingredients. Gradually add flour mixture to the butter mixture, beating at low speed just until blended. Cover and chill 1 hour. Using a 1-inch cookie scoop, drop dough 2 inches apart onto parchment paper.
Bake at 350 degrees for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes. Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl. Enjoy!!