Prep your tools. Line two baking sheets with parchment paper. Set your oven rack in the center and preheat the oven to 350°F (175°C).

Whisk dry ingredients. In a medium bowl, whisk 1 1/4 cups all-purpose flour, 3/4 cup fine cornmeal, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Set aside.

Cream the butter and sugar. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2 minutes. This creates air pockets for a tender cookie.

Add egg and flavorings. Beat in 1 large egg, 1 teaspoon vanilla extract, the finely grated zest of 1 large lemon, and 1 tablespoon fresh lemon juice. Mix until smooth.

Combine wet and dry. Add the dry ingredients to the bowl and mix on low just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Chill briefly. Cover the bowl and chill the dough for 20–30 minutes. This helps the dough firm up so your cookies don’t spread too much.

Portion the dough. Scoop 1–1 1/2 tablespoon portions and roll into balls. Place on the prepared sheets, spacing about 2 inches apart. Lightly flatten the tops with your fingers or the bottom of a glass.

Bake. Bake 10–12 minutes, until the edges are just set and lightly golden. The centers should remain soft; they’ll continue to set as they cool.

Cool completely. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool. For a glaze, wait until fully cool.

Optional lemon glaze. Whisk 3/4 cup confectioners’ sugar with 1–2 tablespoons lemon juice (or milk) until smooth and pourable. Drizzle over the cookies and let set for 20 minutes.