First, preheat your oven to 350 degrees. Then, prepare your baking sheet by lining with a silicone liner or parchment paper.
In a medium bowl, sift together the flour, corn starch, baking soda, and salt. Set aside.
In the separate bowl of a stand mixer with the paddle attachment, add in the sugar and room temperature butter. Cream together until light and fluffy.
Then, add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until everything is well blended.
Slowly add in the dry ingredients into the wet ingredients, mixing on low speed until everything is well incorporated.
Then, add in the white chocolate chips.
Scoop out cookie dough using a large cookie scoop and place onto baking sheet 2 inches apart.
Place cookies in preheated oven and bake anywhere from 10-14 minutes. Exact baking times can vary. Mine took the full 14 minutes. But, just be sure to remove them when the edges start turning a golden brown color.
Remove cookies from oven and allow them to sit on cookie sheet for 5 minutes before moving them to a cooling rack.
If desired, you can sprinkle the cookies with powdered sugar for extra richness!
You can then place cooled cookies into an airtight container or a freezer bag to store them up to 5 days.
