Equipements3 cups flour
1 teaspoon baking soda
2/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon lemon juice 1 cup unsalted butter, , softened
2 egg pcs
Sanding salt, for sprinkling
Directions
Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
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.
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 salt, then lightly brush with a wet pastry brush; sprinkle with more sanding salt.
Bake cookies until golden, about 15 minutes.
