Preheat your oven to 350°F before you start. Line your baking sheets with some parchment paper. This stops the lemon cookies from sticking to the pan.

Take a medium bowl for your dry items. Mix the flour, baking soda, and salt together. Use a whisk to remove any big lumps. Set this bowl aside for a later step.

Put both sugars and lemon zest in a bowl. Mix them for 30 seconds to release the oils. Add the softened butter and beat until very fluffy. This usually takes about one or two minutes.

Add the eggs one at a time to the mix. Pour in the fresh lemon juice next. Beat the mixture until it looks smooth and creamy. The smell will be very bright and citrusy.

Turn your mixer to a low speed. Slowly add the flour mixture to the wet dough. Mix until the white flour just disappears. Do not overmix the dough or cookies get tough.

Use a scoop to make 2-inch balls of dough. Place them 2 inches apart on the baking sheets. Flatten each ball slightly with your clean palm. This helps them bake evenly in the oven.

Sprinkle the tops generously with sanding sugar. Lightly brush the tops with a tiny bit of water. Add a second layer of sugar for extra crunch. This creates that famous Martha Stewart crackle.

Bake for 15 minutes until the edges are golden. Let them rest on the pan for five minutes. Move them to a wire rack to cool completely. They will stay chewy and fresh for days.