Hi Jan! If you’re trying to bump up the lemon flavor even more, I would add extra ZEST instead of juice. It does have quite a bit of zing & you don’t have to worry about the liquid messing up the dough. You can increase the juice to 3 tbsp. as well and see how that works for you. I’m so glad you liked the cookies! Thank you!

I made these yesterday. Excellent!
One question..May I double the amount of lemon juice in the cookie itself (4Tbsp)? Even just 3 if it’s too much liquid at 4…
There is plenty in the glaze. I enjoy intense lemon flavor but was concerned it would alter the baking and end result.
Thank you 🙂

Hi Kathy, I store them in an airtight container on the counter. They usually last a few days, but after 4 or 5 days are less delightful than they were when first baked. The dough is a bit sticky, but you don’t have to roll them, I use a cookie scoop to portion the dough and it gets dropped right onto the baking sheet and then chilled in the fridge.

I have two questions for you 1st how do you store these and for how long second, is the dough supposed to be very soft and sticky to roll? Otherwise for taste these are wonderful and soft which is how I like my cookies. I give you 5 stars

Thank you so much, Sherry!!! You have absolutely MADE MY NIGHT! I appreciate this so very, very much and I’m thrilled that you loved the recipe! 🙂

I made these today! They are delicious. Very easy recipe to follow. I’m thrilled with the way they turned out. Thank you so much for perfecting these delicious lemon cookies. These will be a regular on my Christmas cookie tray!

Thank you Deborah! I really appreciate you stopping by 🙂