Blend the 1¼ cups (430g / 16 oz) cottage cheese and ¼ cup (62g) egg whites in a blender or food processor until completely smooth — no visible curds. Scrape down the sides as needed. Preheat oven to 350°F (175°C).

In a large bowl, beat the 4 tablespoons (54g) unsalted butter and ¾ cup (150g) granulated sugar together until combined into a thick paste. It won't get fluffy — that's normal.Stir in the blended cottage cheese mixture, 2 teaspoons (6g) fresh lemon juice, Zest of 2 lemons, and 1 teaspoon vanilla extract until fully combined.

In a separate bowl, whisk together the 1¼ cups (220g) all-purpose flour, 1 teaspoon (4g) baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, and 2 tablespoons (15g) chia seeds. Fold into the wet ingredients until just combined. The batter will be thick, don't over mix.In my three rounds of testing, I did not ever need to chill the dough. If you're dough is runny, though, then go ahead and chill it. The most important thing to a super tall cooking is the cookie scoop mentioned below and making sure your baking powder and soda is fresh.

Scoop chilled dough onto a parchment-lined baking sheet, spacing 2 inches apart. I find using a 1.5 tbsp cookie scoop that's overfilled works best for tall cookies.Bake 15–17 minutes, until pale on top with just a hint of gold on the bottom. Cool completely on a wire rack before glazing.

Stir together ½ cup (60g) powdered sugar and 1 tablespoon fresh lemon juice until smooth. Drizzle over cooled cookies (or dip them into the glaze) and finish with lemon zest if desired. Let the glaze set 10–15 minutes before serving.