Preparation Steps

• Beat together the white sugar and lemon zest in a large bowl until fragrant, about 1 minute.
• Add butter and beat until well creamed. Mix in egg yolk and beat until combined.
• Beat in the flour and cornstarch on high until a crumbly dough forms. Pour in lemon juice and beat on low until a firm dough forms.
• Using a 1 ½ tablespoon scoop, scoop out dough, split in half, and roll into balls.
• Place each cookie on baking sheet, about 1 inch apart, and flatten slightly.
• Chill in refrigerator for 30-60 minutes until firm.
• Preheat oven to 350°F and prepare baking sheets.
• Bake cookies for 9-12 minutes until edges are golden.
• Whisk powdered sugar and lemonade powder together.
• Cool cookies for 1-2 minutes, then dip in sugar mixture to coat.
• Return to cooling rack and let cool completely.
• Recoat in powdered sugar mixture if desired and serve.