* For those using cup measurements, you can click here to learn about the “dip and sweep” method which helps you measure flour accurately without packing it., ** When measuring lemon zest, 1 tablespoon weighs about 6 grams loosely packed, and 9 grams if firmly packed. For this recipe, use 2 tablespoons packed (18 grams) or 3 tablespoons loosely measured, which equals about ¼ cup., Keep in mind lemons vary—an average lemon usually yields 1 tablespoon of zest. In this recipe, zest from roughly 6 medium lemons (3 g x 6 = 18 g) is used for a vibrant lemon flavor. You can use up to 21 grams if you want it zestier!, Lemon Glaze: Some readers love these cookies as they are, but if you want to add a sweet lemon glaze, mix 1 tablespoon of lemon juice with 5-8 tablespoons powdered sugar (depending on your preferred thickness) and drizzle over cooled cookies., Storage: Store cooled cookies in an airtight container at room temperature for up to a week. Can also be frozen for up to 3 months., Make Ahead: Cookie dough keeps well refrigerated for up to 3 days or frozen for up to 2 months. Slice and bake whenever ready!, Use a ruler to mark ⅕ inch (5 mm) lines on dough logs for even slices., For perfect baking, slice 1 or 2 thinner slices (about 1/10 inch or 2.5 mm) to monitor doneness — when those edges turn golden, it’s time to turn off the oven and let cookies finish baking inside.