Lemon Cooler Cookies

0 Combine the flour, cornstarch, salt, baking soda, and baking powder in a medium bowl. Whisk to combine, and set aside. (These are what we call the dry ingredients.)
1 In stand mixer (or with hand mixer) beat together the butter, granulated sugar and ¼ cup of powdered sugar for about 3 minutes, or until light and fluffy.
2 Measure in the lemon juice, lemon zest, eggs, vanilla extract and lemon extract. Mix until combined and fragrant.
3 Sprinkle half of the dry ingredients into the wet ingredients. Stir, scraping down the sides, until incorporated, then add the rest and mix until combined.
4 Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 1 hour. (This could also be kept in the fridge overnight.)
5 Preheat the oven to 325°F. Line two baking sheets with parchment paper or nonstick mats.
6 Using a 1-tablespoon cookie scoop to scoop the dough. (You may also roll them into 1” balls.) Drop the cookie dough onto the baking sheets, and place them 2” apart.
7 Bake for 12-14 minutes. We want the cookies to be soft to touch.
8 While cookies are baking, whisk together the powdered sugar and lemon zest in a bowl or a pie plate.
9 Immediately after removing hot cookies from the oven, toss the cookies in the powdered sugar mixture.
10 Place the coated cookies on a cooling rack, and let cool.
11 Once cookies are cooled, sprinkle additional powdered sugar on top with a fine mesh strainer.