Sugar Cookies

Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flours, salt, and baking soda into a bowl and set aside.

In a small bowl, whisk together the egg, egg yolk, vanilla, lemon juice, and lemon zest.

Add this to the butter-sugar mixture and blend until incorporated. Scrape down the bowl as necessary to blend evenly. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients.

Turn the dough out onto a lightly floured work surface and divide into two even pieces. Flatten each piece to about 1 inch thick and wrap in plastic wrap. Refrigerate until chilled and firm, at least 2 hours.

Gently knead the chilled dough to make it more pliable. Lightly flour a work surface and rolling pin and, rotating the dough consistently and working with even pressure, roll out to about an 1/8-inch thickness.

Cut the dough into the desired shape and transfer to the prepared baking sheets.

Garnish the cookies with sanding sugar.

Bake the cookies in batches until they have a light golden-brown edge with a pale-blond center, about 10 minutes.

Transfer to wire racks and let cool completely.