Preparation Steps

• Beat together the white sugar and the lemon zest with a hand or stand mixer in a large mixing bowl until fragrant, about 1 minute.
• Add in the butter and beat together until well creamed. Mix in the egg yolk and beat until combined.
• Beat in the flour and cornstarch on high until a crumbly dough forms. Pour in the lemon juice and beat on low speed until a firm dough forms.
• Using a 1.5 Tablespoon cookie scoop, scoop out dough and split it in half. Roll each half of dough into a ball.
• Place each cookie ball on the prepared baking sheets, about 1 inch apart and flatten slightly with the bottom of a glass or measuring cup.
• Loosely cover the dough with plastic wrap and place in the refrigerator to chill for 30-60 minutes or until firm through.
• Preheat the oven to 350°F and line 2 large baking sheets with parchment paper or spray lightly with baking spray.
• Remove a baking sheet from the refrigerator and remove the plastic wrap.
• Bake the cookies, one sheet at a time, for 9-12 minutes or until the edges of the cookies begin to brown.
• While the cookies are baking, whisk together the powdered sugar and lemonade powder until fully combined.
• Allow the warm cookies to cool for 1-2 minutes and then dip each one in the powdered sugar mix to fully coat it.
• Return the cookie to the tray and let it cool completely.
• Once cooled, recoat each cookie in the powdered sugar mixture and then serve.