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

In a large bowl, 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.

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 or silicone baking mats.

Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls, and roll the balls in granulated sugar first, followed by 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.