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Sugar Cookies, When You Yearn For Simpler Times

Today’s cookie is one of my favorites, a lemony, crunchy, sparkly gem of a cookie that’s sure to become your new go-to recipe.

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/4 cup packed light-brown sugar

1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

1 cup unsalted butter, (2 sticks), softened

2 large eggs

Sanding sugar, for sprinkling

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.

IN THIS STEP: How to Sift Flour Without a Sieve

2. Put sugars and lemon 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, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

IN THIS STEP: How to Zest Three Ways

3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches 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.

4. 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.

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