Preheat the oven to 350º Line heavy baking sheets with parchment paper.

Cream together the butter and sugars, until fluffy

Beat in the eggs and vanilla, until completely incorporated

Beat in the lemon zest.

Add all of the dry ingredients and mix until combined.

Portion dough using a medium cookie scoop [about 1 & 1/2 tablespoons each]

Bake for about 14 minutes, turning halfway through. Edges should be browned.

These are a little soft when they are hot. I just slide the whole sheet of parchment, cookies and all onto a cooling rack for about 10 minutes - by then they have firmed up nicely.

Once cool, they can be stored at room temperature, in a sealed container for about a week or so.