This is the sugar cookie recipe I use. But, and this is a big but (if you eat them all, you’ll also have a big butt) — I add extra brown sugar by about two tablespoons. Also, I use kosher salt.
I don’t measure the lemon zest. I just use all the zest of one big lemon.
Then I use a big ice cream scoop to put them on the cookie sheet on parchment paper, flatten them with my fingers, and liberally pour sanding sugar on the top in a pile. Then, in a circular fashion with my index finger, I spread the sugar around and bake them about 13 to 14 minutes in my oven.