Beat butter, both sugars, juice, and zest in a mixer
on medium speed until fluffy, about 3 minutes. Reduce
speed to low. Add flour mixture in 3 batches, mixing
well after each. Divide dough into 4 pieces; wrap each
in plastic. Refrigerate 1 hour, or up to overnight.

Roll out each piece of dough on a sheet of floured
parchment until 1/8-inch thick. Place in freezer to set,
about 15 minutes. Cut out cookies with a 2- or 2 1/4-inch fluted cutter, and place on a parchment-lined
baking sheet. (You can reroll scraps once before
dough begins to get tough.) Freeze another 15 minutes. Bake until edges just begin to turn golden
brown, 14 to 15 minutes. Let cool on a wire rack.