• 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 Tbsp finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • Sanding sugar, for sprinkling

Preheat oven to 350 degrees. 

Sift flour, baking soda, and salt into a bowl; set aside.

Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. 

Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined. 

Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar. 

Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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