In a large mixing bowl, or stand mixer, combine butter, lemon juice, flour, corn starch, powdered sugar and zest on low, scraping as needed.
Shape dough into a flat disk by rolling between sheets of parchment or wax paper (as pictured) and wrapping in plastic wrap. Refrigerate 1-2 hours, or until firm.
Roll dough on a floured surface and cut into desired shapes. Roll ¼ of an inch thick or up to ½ an inch thick.
Place on ungreased baking sheets.
Bake 7-8 minutes - see notes below on baking times. Allow to cool before frosting.
Frosting
In a medium mixing bowl or stand mixer, combine butter, zest, lemon juice and powdered sugar.
Using a frosting bag and tip or even a ziploc bag with the corner cut, pipe frosting onto each cookie and enjoy!
Notes
Tips
Bake Time Will Vary - You will need to adjust your bake time based on how thick your cookies are and the size of your cookie cutters. They are ready when they are set (no moisture appearance in the middle) and slightly brown.
Chill Dough - It is essential to chill the dough before cutting and baking the cookies. This will help to prevent spread and the dough will be easier to roll out.
Use a Frosting Tip (or even a ziploc bag!) - This makes them oh so adorable, without any special skills! To use a ziploc bag, simply cut the corner off at an angle, fill the bag, remove air and seal. Squeeze to frost.
To Store
You can make the cookies ahead of time and store them in an airtight container for 2 or 3 days at room temperature. The frosting will keep covered in the fridge for 4 to 5 days.Unfrosted Lemon Cookies keep well frozen for up to 3 months in an airtight container. I like to place them in a freezer bag, followed by an airtight container so freezer odors don't seep in.