notes
Keep stored at room temperature, covered for up to 5 days. You can also freeze the cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying.
you can make the dough up to 2 days ahead of time, and keep covered in the fridge. Let sit at room temperature for several minutes before scooping.
If you want to add a little more lemon flavor to the cookie dough you can add 1/2 teaspoon of lemon extract.
Too much flour will result in a crumbly cookie dough and a tough, cakey, crumbly cookie. I recommend measuring by weight for best accuracy, but if you’re measuring by volume (aka measuring cups) then measure by stirring your flour first, then spooning it into your cup and leveling it off. Do not pack it down into the cup which can pack too much flour into it.
you can easily double this cookie recipe by simply doubling the amounts.