Line your cookie sheet with parchment paper and preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the flour, sugar, baking soda,and put the dry mixture to the side while you complete the next step.

In a large bowl, cream the unsalted butter until light and fluffy.

Beat in the eggs one at a time, then add the lemon zest*.

Gradually mix in the dry ingredients until blended.

Wrap dough with plastic wrap and chill for 1 hour.

Use a teaspoon or 1 1/2 tbsp cookie scoop to get the same amount of dough each time, and roll the dough into small balls.

Then roll the balls in the 1/4 cup of sugar.

Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.

Tip: I use the bottom of a small glass to do this – or the back of a large spoon

Add some sprinkles to each cookie (optional) or wait until the cookies are baked and cooled, then you add some frosting and sprinkles

Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. I bake in a convection oven at 350F for 10 minutes and the sugar cookies are perfect

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make sure you let them really cool down because if not they will break.