Old Fashioned Sugar Cookies from Martha Stewart’s Cookies

3 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 ¾ cups granulated sugar

¼ cup packed light brown sugar

1 tablespoon finely grated lemon zest

1 cup (2 sticks) unsalted butter at room temperature

2 large eggs

1 tablespoon 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; mix until pale and fluffy, about 1 minute.  Mix in eggs one at a time, and then the lemon juice.  Reduce speed to low; gradually mix in flour mixture.

Using a 2-inch ice cream scoop (I used a smaller one), drop dough onto lined 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.  (Note:  I did not bother with the double layer of sugar; I just rolled each flattened cookie in sanding sugar.)

Bake cookies until golden, about 15 minutes (mine only took 10-11 minutes, since they were smaller), rotating sheets halfway through.  Transfer cookies to wire racks using a spatula; let cool completely.  Cookies can be stored in airtight containers at room temperature for up to 3 days.  I made half a recipe, and it yielded over two dozen small cookies.