Thank you so very much for sharing this recipe. It’s become one of my family’s favorites 💛

In reply to Danielle.

Yes I did all that. My dough was pretty stiff, is that normal? I did not have lemon extract so used extra lemon zest.

Hi, Linda! The recipe can be doubled. As far as the cookies not spreading, did you make sure to spoon and level your flour? Was your butter and egg at room temperature? And did you make sure to use baking soda too, not baking powder?

These are exactly what I was graving!!!
I got about 2 TBLS of zest, used all the juice from the lemon (medium size) and added 1/2 tsp vanilla extract. 
Made mine on the small side so they got golden brown on the bottom after 9 min. Sprinkled powder sugar as soon as they came out of the oven. 
Froze half the batter in small balls so they are ready to go. 
LOVE THESE

I did, it’s literally the first ingredient in the recipe card – “1 and 3/4 cup (220 grams) all-purpose flour”.