makes about 16-18 large cookies
3 cups unbleached all-purpose flour
1 teaspoon aluminum-free baking soda
1/4 teaspoon coarse sea salt
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 teaspoon finely grated lemon zest
1 cup unsalted butter, softened
2 large eggs
1 tablespoon fresh lemon juice
granulated or sanding sugar, for sprinkling
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
3. In a large bowl, stir together the sugars and lemon zest. Then add in the butter and beat until light yellow and fluffy. Stir in the eggs one at a time. Then stir in the lemon juice. Finally, stir in the flour mixture a little bit at a time until just incorporated.
4. Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
5. Using a spoon and your fingers, form the chilled dough into 1" balls (slightly smaller than ping-pong ball size). Gently flatten the balls with the back of a spoon. Sprinkle sanding or granulated sugar over top each cookie, tap it down with your fingers, then sprinkle on a bit more.
6. Bake in the oven for 15 minutes, or until golden brown. Remove from the oven and set the baking sheet on a wire rack to cool for 5 minutes. Then remove the cookies from the baking sheet and let cool completely on the wire rack. Cookies can be stored in an airtight container for up to three days.