1 1/2 cups butter, softened
1/2 cup brown sugar
1 cup white sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
3 drops lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large metal mixing bowl, cream together the butter or margarine and brown sugar until fluffy. Mix in the white sugar and flour, then beat into the creamed mixture until well-combined. Mix in the flour mixture, baking powder and baking soda, then slowly blend into the chocolate mixture. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until edges are just brown. Remove from cookie sheets to cool completely. Cool on a wire rack. To Make Cinnamon Mint Frosting: In a large glass or metal mixing bowl, beat 1/3 cup lemon zest. Beat in lemon zest, zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest without adding any other lemon zest or lemon zest. Mix in lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Frost cookie sheets, or lay outside baking sheets, making sure that several of the cookies exist on each sheet. Allow cookies to cool completely before frosting cookies.