In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes.

Add the egg, lemon extract, lemon zest, and honey; beat until well combined, about 2 minutes.

In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda. Gradually mix the dry ingredients into the wet mixture until just combined.

Add lemon juice to the batter and mix until incorporated. The batter will be thick but moist.

Using a cookie scoop or tablespoon, portion the dough into 12 mounds, roll into balls, and slightly flatten them.

Place the dough balls on a baking sheet lined with parchment paper or a silicone mat. Cover tightly and refrigerate for at least 3 hours or overnight.

Preheat the oven to 350°F. Bake the cookies for 10 minutes until edges are slightly golden.

Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Dust with confectioners’ sugar or drizzle with lemon glaze, if desired.