1. Prepare the Dough

• In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar using an electric mixer. Beat on medium speed until light and fluffy (about 2–3 minutes).
• Add the egg, vanilla extract, lemon zest, and lemon juice. Continue mixing until well combined.
• In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too soft, add an additional ¼ cup of flour.

2. Chill the Dough

• Cover the dough with plastic wrap and refrigerate it for at least 30 minutes.
• Chilling the dough is essential to prevent the cookies from spreading too much while baking.

3. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

4. Shape the Cookies

• Scoop about 1 ½ tablespoons of dough and roll it into a ball.
• Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

5. Bake

• Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers look set.
• Avoid overbaking to keep the cookies soft and chewy.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

6. Make the Lemon Icing

• In a small bowl, whisk together the lemon juice (or water) and powdered sugar until smooth and pourable.
• Add extra powdered sugar for a thicker glaze or a few more drops of lemon juice for a thinner consistency.

7. Ice the Cookies

• Once the cookies are completely cooled, drizzle the lemon icing over them using a spoon or piping bag.
• Garnish with leftover lemon zest for a bright and decorative touch.