Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 3 minutes.

Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok.

Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.

Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls and optionally roll in granulated sugar first, then in confectioners’ sugar.

Place 3 inches apart on the baking sheets.

Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft.

Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.