These big cookies have two coats of sanding sugar, which create a delicate crust that sparkles. The crunchy coating gives way to a soft cookie with bright, lemony flavor in each bite.
Recipe information
Yield
Makes 1 1/2 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Sift together flour, baking soda, and salt.
Step 2
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.
Step 3
Using a 2-inch ice cream scoop, drop dough onto parchment paper–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.
Step 4
Bake cookies until golden, about 15 minutes, 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 up to 3 days.
