Sugar Cookies (Lemon)

These large cookies have a classic lemony flavour, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

3 cups flour, unbleached
1 tsp. baking soda
¼ tsp. sea salt
1¾ cups sugar
¼ cup light brown sugar
1 Tbsp. lemon peel, freshly grated
1 Tbsp. lemon juice, freshly squeezed
1 cup (2 sticks) butter, softened
2 large eggs
confectioner's sugar, for sprinkling

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Sift flour, baking soda, and salt into a bowl; set aside.

Put sugars and lemon peel, freshly grated 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” ice cream scoop; space cookies 2” 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.

Makes about 20 (3½”) cookies.