1. To a medium-sized bowl, whisk together the dry ingredients. 2 1/4 cups all-purpose flour, 2 Tbsp. cornstarch, 1 tsp. baking soda, and 1/4 tsp. salt. Set that aside.

2. To a large bowl, add in 3/4 cup melted and cooled butter, 1 cup white sugar, 2 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 large egg + 1 egg yolk, 1/2 tsp. vanilla extract, and 1/2 tsp. lemon extract. Whisk that until combined.

3. Using a spatula, add in the dry ingredients and fold that in until everyone is combined and it forms into a dough.

4. Scoop the dough out onto a lined baking pan, and bake at 350F for 12 minutes, or until lightly golden. Let the cookies cool, while making the buttercream.

5. To a small bowl, with an electric hand mixer, beat together 1/2 cup softened butter, 1 /4 cup softened cream cheese, 2 + 1/2 cups powdered sugar, 2 Tbsp. lemon juice, and 1 Tbsp. milk. Beat that until the buttercream is smooth and fully combined.

6. Frost the cooled cookies with the buttercream, then mix together 2 Tbsp. white sugar, and 2 Tbsp. lemon zest. This is the lemon sugar. Top your cookies with the lemon sugar, and some optional sprinkles.

7. Enjoy!