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

In a large mixing bowl, beat 1 cup of softened unsalted butter until light and fluffy. Gradually add in ½ cup of powdered sugar, 2 tablespoons of cornstarch, 1 teaspoon of vanilla extract, and a pinch of kosher salt. Blend well.

Slowly fold in 2 cups of all-purpose flour until no streaks remain. If the dough is too sticky, refrigerate it for about 15 minutes.

Roll tablespoon-sized dough into balls and coat them in granulated sugar. Place them on the baking sheets, spaced 2 inches apart.

Flatten each ball slightly. Bake for 18 to 22 minutes until edges are light golden.

Prepare strawberry syrup by microwaving 1 cup of diced fresh strawberries with 2 tablespoons of granulated sugar for about 1 minute. Mash and strain to extract juice.

In a medium bowl, combine strawberry juice, juice of half a lemon, 1 cup powdered sugar, and ½ teaspoon vanilla extract. Whisk until smooth.

Ice cooled cookies with the strawberry icing and let set for at least 30 minutes before serving.