625 mL (2½ cups) all-purpose flour
5 mL (1 tsp) baking soda
2 mL (½ tsp) coarse salt
175 mL (¾ cup) butter
175 mL (¾ cup) granulated sugar, plus more for rolling
60 mL (¼ cup) packed brown sugar
Zest of 1 lemon
2 eggs
Juice of 1 lemon

Preheat oven to 180ºC (350°F).
Cream together butter, sugars, and lemon zest.
Beat in eggs one at a time.
Whisk together flour, baking soda, and salt.
Alternate between adding dry ingredients and lemon juice mixing until just combined.
Refrigerate dough until well chilled, at least 1 hour.
Line a baking sheet with parchment and put some sugar in a small bowl.
Using a spoon or cookie scoop; scoop dough and roll in sugar.
Place balls on baking sheet 2” apart. Bake until edges are just set and middles are still soft, 12 to 14 minutes.
Let cool on baking sheets.