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.

　　

Ingredients

Makes 1 1/2 dozen

　　3 cups all-purpose flour

　　1 teaspoon baking soda

　　1/4 teaspoon coarse salt

　　1 3/4 cups granulated sugar

　　1/4 cup packed light brown sugar

　　1 tablespoon finely grated lemon zest

　　1 cup (2 sticks) unsalted butter, room temperature

　　2 large eggs

　　1 tablespoon fresh lemon juice

　　Sanding sugar, for sprinkling

　　

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.

　　Martha Stewart's Cookies