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, baking soda,and put the flour mixture to the side while you complete the next step.

In a large bowl, cream together the unsalted butter and 1 ½ cups sugar until light and fluffy. Beat in the eggs one at a time, then the lemon zest*. Gradually stir in the dry ingredients until just blended.

Wrap dough with plastic wrap and chill for 1 hour.

Use a teaspoon or 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 (again, totally optional)

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.

Instructions for a cutout sugar cookies:

After the dough has chilled for 1 hour, separate the dough into two balls –

Using a rolling pin, roll out the cookie dough between 2 sheets of parchment paper (waxed paper) or my fave, the DoughEZ rolling system

Carefully cut out the cookies using your favorite cookie cutters.

Bake at the same temp and times, and just until the cookies are golden around the edges. Oven temperatures vary according to heating method, make and model, and altitude. So this isn’t a recipe that you can stick in the oven and walk away from. Maybe bake the first tray and check back often to make sure they don’t burn!