Yes. Place in an airtight container and freeze for up to 3 months.

Lemon juice makes for a chewier cookie and the cinnamon quantity is for a hint of cinnamon to give more depth to the flavor. Feel free to add more if you want a pronounced cinnamon flavor. But that isn’t inherent to this particular cookie.

You can – I find that just running a whisk through it for a couple of seconds is just the right amount. The key is to just not scoop it from the bag. Make sure to spoon and level when measuring.

For the temp – there are a few reasons. First, since most ovens are inconsistent in temperature, often either miscalibrated or have hot or cold spots – and people don’t generally have an oven thermometer to make sure it is actually at the temp they set it to – 350 is a great base to ensure that the cookies are baking to golden perfection. Next is the Maillard reaction, which is what happens when the proteins and sugars brown during the baking process often happens between 300-370 – so setting the oven at 350 is a good base point for this. The cookies can bake at 300 (for a bit longer) but that would work better in a professional kitchen, as the Doubletree Cookies would be prepared in. Since many people aren’t equipped with a professional kitchen they would actually be baking lower than 300 because of the inconsistency in actual temp I mentioned earlier. So unless you are baking with a professional-grade oven, I have found it best to keep the temp at 350. I do understand that it is more common these days for people to have a Viking, Wolf, Blue Star range in their homes – I do too – however since the majority of people don’t have one, the recipe needed to work for everyone.

I used a medium- which measures about 1.5 tbsp.

What size cookie scoop did you use to get 24 cookies from this recipe.