Old-Fashioned Sugar Cookies

Yield
Makes about 20 (3 1/2-inch) cookies

Ingredients

            3 cups all-purpose flour

            1 teaspoon baking soda

            1/4 teaspoon salt

            1 3/4 cups granulated sugar

            1/4 cup packed light-brown sugar

            1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

            1 cup unsalted butter, (2 sticks), softened

            2 large eggs

            Sanding sugar, for sprinkling

Directions

-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.