Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1/2 cup (60 g) Powdered Sugar (Confectioners' Sugar), for the dough
  • 2 tablespoons Fresh Lemon Zest (from 3 medium lemons)
  • 1 teaspoon (5 ml) Fresh Lemon Juice
  • 1 1/2 cups (180 g) All-Purpose Flour (Plain Flour), sifted
  • 1/2 cup (60 g) Cornflour (Cornstarch)
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1 cup (120 g) Powdered Sugar (Confectioners' Sugar), for coating

Instructions:

  1. Prep: Pre-heat the oven to 175°C / 350°F. Line two standard baking trays with parchment paper.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter, 1/2 cup of powdered sugar (for the dough), and lemon zest on medium speed until the mixture is light, fluffy, and noticeably pale (about 3–4 minutes). Scrape down the sides of the bowl.
  3. Add Wet Ingredients: Beat in the 1 teaspoon of fresh lemon juice until just combined.
  4. Combine Dry Ingredients: Whisk the flour, cornflour, and salt together in a separate bowl.
  5. Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop mixing immediately once the flour streaks disappear to avoid developing gluten.
  6. Chill: Gather the dough into a ball, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling process prevents the cookies from spreading.
  7. Shape and Arrange: Scoop the chilled dough using a small spoon or 1-inch scoop. Roll the dough between your palms into uniform 1-inch balls. Place the balls on the prepared baking trays, spacing them about 1.5 inches apart.
  8. Bake: Bake for 10–12 minutes, rotating the trays halfway through. The cookies are done when the edges are set and very lightly golden, but the centres remain pale. Do not over-bake.
  9. Cool Partially: Remove from the oven and allow the cookies to cool on the baking sheet for 2–3 minutes. They will be very fragile.
  10. First Coat (Warm): Place half of the remaining 1 cup of powdered sugar into a shallow bowl. While the cookies are still warm (but not hot), gently roll each cookie in the powdered sugar until completely coated. Set aside on a cooling rack.
  11. Cool Completely: Allow the coated cookies to cool completely to room temperature (about 20–30 minutes).
  12. Second Coat (Cold): Transfer the remaining powdered sugar to a fine-mesh sieve. Sift a very generous layer of powdered sugar directly over the completely cooled cookies. This heavy dusting achieves the classic snowy meltaway appearance.