Lemon chiffon sugar cookies

This is just a typical lemon chiffon cookie recipe, but I wanted to play with the texture a little bit and make it between a mix of a sugar cookie and chiffon. The results are in… they are soft, airy and flaky. They have a perfect crunch and burst of lemon flavor!

1 stick of butter, softened
1.5 cups flour
1 tsp cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1.5 cups sugar
1 large egg
1 tbsp lemon juice
Zest from 1 lemon
1 tsp vanilla extract
Lemon Icing:
1 cup powdered sugar
2 tbsp lemon juice
Directions:
Preheat oven to 325
In a medium bowl, whisk flour, cornstarch, baking powder baking soda and salt- set aside
Beat sugar and butter until fluffy and pale
Add egg, lemon juice, zest, vanilla
Scrape down the bowl as needed
Add flour mixture
Mix well
Line a cookie with parchment paper
Drop 1 tbsp of dough leaving space for spreading
Cook for 12 minutes, centers should be puffed up (with some cracks)
Let rest of hot cookie pan for 5 minutes
Transfer to a cooling rack
Mix ingredients for icing
When cool, drizzle on top, it will set in about 10 minutes