Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.

In a mixing bowl, cream the very soft butter until fluffy, about 2-3 minutes. Gradually add the powdered sugar until smooth.

Mix in cornstarch, vanilla extract, and kosher salt until smooth. Gradually add flour until dough is cohesive.

If dough is too soft, add up to 2 tablespoons of flour or refrigerate for 15 minutes.

Scoop dough into balls, roll in granulated sugar, and place on prepared pans with 2 inches apart.

Flatten each cookie ball slightly and bake for 18-22 minutes until edges are lightly golden.

Cool cookies on sheets for a few minutes, then transfer to a wire rack to cool completely.

Microwave diced strawberries with granulated sugar for 1 minute, then strain to extract syrup.

In a bowl, combine strawberry syrup, fresh lemon juice, and additional powdered sugar to reach desired icing consistency.

Once cookies cool, drizzle or spread icing over each cookie and let set before serving.