These are shaped rather than rolled cookies. To shape even-sized cookies it is helpful to use a #40 ice cream scoop that measures exactly 1 tablespoon of dough. Arrange the oven racks so they are evenly spaced. This works best for most cookies and multiple pans will bake evenly at the same time.
Recipe information
Yield
makes 3 1/2 dozen cookies
Ingredients
Preparation
Step 1
Measure all the ingredients except for the 1/3 cup granulated sugar into the large bowl of an electric mixer. Turn the mixer on low and mix until a dough forms, scraping the bowl’s sides.
Step 2
Cover the dough and refrigerate for 2 hours or until just firm. If you chill the dough until it is hard, remove it from the refrigerator about 1 hour before shaping so it can soften enough to be pliable.
Step 3
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover three dark, rimless, noninsulated cookie sheets with parchment paper or use ungreased cookie sheets. Scoop out tablespoon-sized portions of the dough and shape into balls. Roll them in additional granulated sugar and place on the cookie sheets, evenly spaced.
Step 4
Bake the cookies on multiple racks for 9 to 10 minutes, until lightly browned around the edges. Remove from the oven and slide the cookies with the parchment onto a countertop to cool, or remove them from the ungreased cookie sheets to a wire rack to cool.
Cardamom-Ginger Sugar Cookies
Step 5
Replace the lemon zest with 2 teaspoons peeled and grated fresh ginger and add 1 teaspoon freshly ground cardamom to the creamed mixture. Mix and bake as directed.
