Old Fashioned Sugar Cookies

Martha Stewart Living, 2005

MAKES ABOUT 20 COOKIES

    3 cups flour                                                   
    1 teaspoon baking soda                                         
    1/4 teaspoon salt                                              
    1 3/4 cups sugar                                               
    1/4 cup pack light brown sugar                                 
    1 tablespoon fine grate lemon zest                             
    1 tablespoon lemon juice                                       
    1 cup unsalted butter soft                                     
    2 eggs                                                         
    Sanding sugar for sprinkling                                   

Preheat oven to 350°. 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.