From start to finish, this recipe will take you no more than an hour. ** Note: because this recipe makes so many cookies, much of this time is rotating cookies in and out of the oven until you get them all baked.
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp coarse salt
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 tbsp finely grated lemon zest
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
1 tbsp fresh lemon juice
Sanding sugar for sprinkling
Preheat oven to 350 degrees.
Sift together flour, baking soda, and salt.
Put sugars and zest in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed 30 seconds.
Add butter, and mix until pale and fluffy, about 1 minute.
Mix in eggs one at a time, and then add lemon juice.
Reduce speed to low.
Gradually mix in flour mixture.Using a 2-inch ice cream scoop, drop dough onto parchment paper-line baking sheets, spacing 3 inches apart.
Flatten cookies slightly.
Sprinkle with sanding sugar.
Lightly brush with a wet pastry brush.
Sprinkle with more sanding sugar.
Bake cookies until golden, about 15 minutes, rotating sheets halfway through.
Transfer cookies to wire racks to cool.
Makes approximately 2 dozen cookies.