Here are my tricks for perfecting them.

My children, on the other hand, would do just about anything for a sugar cookie.

Even I, a sugar cookie skeptic, am converted.

Image of four lemon sugar cookies on parchment paper next to an image of Martha Stewart wearing a gold colored outfit over a light blue and green speckled background

Simply Recipes / Getty Images / Molly Adams

I suggest using a higher-quality butter to give your cookies a rich, nuanced flavor.

I used Kerrygold, but cultured American butter would be nice, too.

Bake the Cookies in Batches

These cookies are giant!

A hand holding a large lemon sugar cookie on a gray background

Simply Recipes / Molly Adams

Be sure to bake them in batches and give the cookies plenty of room to spread.

I usedthe pan-banging technique made famous by Sarah Kiefferwhile baking these cookies.

This creates a rippled edge on the cookie and a chewy middle.

I only did this once or twice throughout the baking processjust enough to define a crispy edge.

Slightly underbaking the cookies is also key.

Simply Recipes / Molly Adams

4.

Reshape the Cookies While They Are Warm

You know when your cookies taste amazing but look a little wonky?

Try a tip fromErin Clarkson of Cloudy Kitchenthat she calls thecookie scoot.

Vigorously rotate the cutter, pushing the cookie into a neat, round shape.

I found a cereal bowl to be the best tool for neatening these larger cookies.

Since bread is full of moisture, it keeps the cookies fresh and chewy for longer.

Just ensure its plain white bread, so it doesnt impart any flavor.

I count that as a mom win.