I made these cookies for my dad’s birthday in February and I got the recipe from Martha Stewart’s Cookies. I used Sugar in the Raw instead of sanding sugar and I used lime zest and juice instead of lemon, but they still turned out great. I hate bland sugar cookies, but these had a great consistency and were very flavorful. I’d definitely make them again.

Martha Stewart’s Old Fashioned Sugar Cookies
These big cookies have two coats of sanding sugar, which creates a delicate crust that sparkles. The crunchy coating gives way to a soft cookie with bright, lemony flavor in each bite. Makes about 1 1/2 dozen.

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

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 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.