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1
Measure all the ingredients except for the 1/3 cup granulated sugar into the large bowl of an electric mixer.
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2
Turn the mixer on low and mix until a dough forms, scraping the bowls sides.
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3
Cover the dough and refrigerate for 2 hours or until just firm.
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4
If you chill the dough until it is hard, remove it from the refrigerator about 1 hour before shaping so it can soften enough to be pliable.
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5
Position the oven racks so that they are evenly spaced.
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6
Preheat the oven to convection bake at 350F.
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7
Cover three dark, rimless, noninsulated cookie sheets with parchment paper or use ungreased cookie sheets.
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8
Scoop out tablespoon-sized portions of the dough and shape into balls.
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9
Roll them in additional granulated sugar and place on the cookie sheets, evenly spaced.
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10
Bake the cookies on multiple racks for 9 to 10 minutes, until lightly browned around the edges.
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11
Remove from the oven and slide the cookies with the parchment onto a countertop to cool, or remove them from the ungreased cookie sheets to a wire rack to cool.
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12
Replace the lemon zest with 2 teaspoons peeled and grated fresh ginger and add 1 teaspoon freshly ground cardamom to the creamed mixture.
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13
Mix and bake as directed.
