Preheat your oven to 350°F and prepare two baking sheets by lining them with parchment paper.

In a large mixing bowl, whisk together the flour, baking soda, cornstarch, and salt until well blended.

In a stand mixer, combine the softened butter, cream cheese, and granulated sugar. Mix on medium speed until light and fluffy.

Beat in the eggs one at a time, ensuring they are fully incorporated after each addition.

Mix in the lemon zest and fresh lemon juice until evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Scoop small portions of dough, roll each in powdered sugar until fully coated.

Space the sugar-coated dough balls evenly on the prepared cookie sheets.

Bake one sheet at a time for 11-13 minutes, until the cookie edges are lightly golden.

Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to finish cooling.