1-First, begin by pulsing the 2/3 cup granulated sugar and 2 tablespoons fresh lemon zest in a food processor until the sugar is moistened and the zest is finely chopped. This step really brings out the lemon’s vibrant essence.

2-Next, in a mixing bowl, beat the lemon sugar mixture with 1 cup of cold unsalted butter on high speed for about 3 minutes until it’s creamy and well combined.

3-Then, add 1 tablespoon fresh lemon juice and 1/2 teaspoon pure vanilla extract, mixing until everything blends smoothly. Now, incorporate 2 cups all-purpose flour, 1/3 cup cornstarch, and 1/8 teaspoon salt; start on low speed until the dough starts to come together, then increase to medium until it forms a thick, soft clump.

4-For the next part, roll the dough on a floured surface or parchment to about 1/4 to 1/2 inch thickness, then transfer it to a baking sheet and chill for at least 3 hours.

5-Once chilled, preheat your oven to 350°F (177°C) and cut the dough into shapes using cookie cutters. Re-roll any scraps and, if desired, add fork indentations for a decorative touch. If you’re skipping the icing, sprinkle on the optional coarse sparkling sugar before baking. Bake for 14-15 minutes until the edges are set and just turning golden, then cool on the sheet for 10 minutes before moving to a rack.