1-Getting started with Lemonade Cookies: is exciting and straightforward, beginning with preparing your ingredients and workspace. First, whisk the melted and cooled butter with the sugar until it’s thick and shiny, then add the egg, vanilla extract, and lemon juice, whisking until smooth. This step builds a solid base for the dough’s flavor and texture.

2-Next: fold in the flour, baking powder, cornstarch, lemon zest, and salt until just combined; the dough will be soft and ready for chilling. Chill the dough for 2 hours to make it easier to handle and shape, which helps prevent spreading during baking. Preheat your oven to 350°F and line a baking sheet with parchment paper for even cooking.

3-Divide the dough: into six 1/3 cup portions, shape them into disks about 2.5 inches in diameter and 7/8 inch tall, and space them 3 inches apart on the sheet. Bake for 15-16 minutes until puffed and lightly golden on the edges, taking care not to overbake to keep them soft and chewy.

4-After baking, cool the cookies completely on a wire rack before adding the frosting. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar on low speed. Dissolve the lemonade mix into the milk or cream along with the vanilla extract, lemon juice, and zest, and mix this into the buttercream until combined.

5-Add yellow food coloring: if desired, and adjust the consistency with a bit more milk or cream as needed. Beat the frosting on medium-high speed to make it light and fluffy, then frost each cooled cookie thickly using a 3-tablespoon scoop and smooth with a spatula. Optionally, top with lemon slices for a decorative touch that enhances the presentation.