How to change this cookie recipe to a lemon profile?

It is a common question here in Canada once baking season starts, and the juice bottle is where most people go wrong.

Keep the structure of the recipe and swap the flavour carriers instead. The lemon flavour lives in the zest, not the juice.

Rub the zest of three lemons into the sugar before you cream anything. That one step does most of the work.

Add only two tablespoons of juice, use granulated sugar instead of dark brown, and roll the dough balls in lemon sugar before they bake.

Asked on r/Baking

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