To make iced cookies, roll out the dough to 1/4 inch thick, then cut out rounds with a 2-inch cutter, and bake (omit the sanding sugar).
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl, and set aside.
Put sugars and lemon zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 30 seconds. Add butter, and mix until pale and fluffy, about 1 minute. Add eggs, 1 at a time, mixing until combined after each. Mix in lemon juice. Reduce speed to low. Gradually add the flour mixture, and mix until just combined.
Using a 1 1/2-inch ice cream scoop (2 tablespoons), drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten cookies slightly with the palm of your hand. Sprinkle with sanding sugar. Bake cookies until golden, about 12 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.