Martha Stewart Lemon Sugar Cookies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart lemon sugar cookies are crisp at the edge, tender in the center, and full of bright citrus flavor from fresh zest and juice. This version is inspired by Martha Stewart’s classic baking style, and it keeps things simple: creamed butter and sugar, a little lemon, and a roll in coarse sugar before baking. That sugar coating turns into a thin, sparkling crust, so every cookie has a little crunch before you reach the soft middle.

They take about 32 minutes from start to finish, including 20 minutes of prep, and the dough comes together with a mixer and two bowls. That makes them easy enough for a weeknight batch when a cookie craving hits. They also hold up well on a holiday cookie platter, a bake sale table, or a potluck dessert spread, since they stack and travel without fuss.

Why This Martha Stewart Lemon Sugar Cookies Works

The butter and sugar get a full 3 minutes of beating, which builds air into the dough and gives these cookies their light texture. Fresh zest does the heavy lifting for flavor, while the lemon juice adds a tangy edge that keeps the sweetness in check.

Rolling the dough balls in granulated sugar before baking is the small step that makes a big difference. The sugar melts and sets into a crackly shell, so the cookies look finished without any icing or glaze.

What You’ll Love About It

• Bright Lemon Flavor — Zest and juice give each cookie a clean, sunny citrus taste.
• Sparkling Sugar Crust — The sugar coating bakes into a thin, crackly finish.
• Simple Ingredients — Everything comes from your pantry and one lemon.
• Makes Two Dozen — Plenty for a platter, with dough left to freeze.

Ingredients

You need nine basic ingredients, and most of them are probably in your kitchen right now. Use fresh lemons for the best flavor, since bottled juice tastes flat here.

• 2 3/4 cups (344g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (227g) unsalted butter, softened — soft enough to press, but still cool to the touch
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs — room temperature eggs blend more smoothly
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest — grate only the yellow part, since the white pith is bitter
• 1/2 cup (100g) granulated sugar, for rolling

Equipment

• Electric mixer — hand or stand, with a large bowl
• Two baking sheets — line them with parchment paper
• Medium whisk bowl — for the dry ingredients
• Small cookie scoop — about 1 1/2 tablespoons in size
• Wire cooling rack
• Microplane or fine grater — for the lemon zest

How to Make Martha Stewart Lemon Sugar Cookies

Step 1: Heat the Oven and Prep the Pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If your pans are dark, keep an eye on the cookies during baking, since dark metal browns the bottoms faster.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together 2 3/4 cups (344g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set the bowl aside. Whisking now keeps the baking soda and salt evenly spread through the flour, so the cookies rise and season evenly.

Step 3: Cream the Butter and Sugar

In a large bowl, beat 1 cup (227g) softened butter with 1 1/2 cups (300g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl so nothing stays stuck at the bottom. The mixture should look pale and have visibly increased in volume.

Step 4: Add the Eggs, Lemon Juice, and Zest

Beat in 2 large eggs one at a time, then add 2 tablespoons fresh lemon juice and 1 tablespoon finely grated lemon zest, mixing until combined. The mixture may look slightly curdled, which is fine. That happens when the acid hits the butter, and the flour will pull it back together.

Step 5: Mix in the Flour

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Don’t overmix here, or the cookies bake up tough instead of tender. Stop the mixer the moment the last patch of flour disappears.

Step 6: Shape and Coat the Dough

Place the remaining 1/2 cup (100g) sugar in a small bowl. Scoop the dough into 1 1/2-tablespoon balls, using a small cookie scoop if you have one, and roll each ball in the sugar to coat. Work with a light hand so the dough stays tender.

Step 7: Arrange the Dough Balls

Set the dough balls 2 inches (5cm) apart on the prepared baking sheets. For flatter cookies, gently press each ball with the bottom of a glass. For thicker cookies, leave them as they are.

Step 8: Bake One Sheet at a Time

Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden. The centers will still look soft, but they firm up as they cool. Pull them out at this point rather than waiting for the tops to brown.

Step 9: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough, letting the baking sheets cool between batches. Dough that hits a warm pan spreads before it even bakes.

Step 10: Store the Cookies

Store the cooled cookies in an airtight container at room temperature for up to 1 week. Add a slice of bread to the container if you like your cookies on the softer side.

What to Serve With It

These cookies are a natural fit for a cup of hot tea or black coffee in the afternoon. For a bigger spread, set them out with fresh berries, a bowl of vanilla ice cream, or a pot of lemon curd for dipping. A tall glass of lemonade works well on a warm day.

Tips for the Best Results

• Room Temperature Butter — Soft butter creams properly, so pull it out an hour ahead.
• Coarse Sugar Swap — Sanding sugar or turbinado gives an even bigger crunch.
• Check Your Oven — Rotate the sheet at the 8-minute mark if your oven runs hot on one side.
• Zest First — Grate the lemon before juicing it, since a zested lemon is easier to hold.
• Cool the Pans — Run the warm pan under cool water and dry it before the next batch.
• Use Even Balls — A scoop keeps every cookie the same size, so they bake evenly.

Easy Variations

Swap the lemon for orange zest and juice for a softer, sweeter citrus flavor. Add 1 teaspoon of vanilla extract with the eggs to round things out. For a lemon-poppy seed version, stir in 2 tablespoons of poppy seeds with the flour mixture.

Storing and Reheating

• Room Temperature — Keep cookies in an airtight container for up to 5 days.
• Freeze Baked Cookies — Pack cooled cookies in a freezer bag for up to 3 months.
• Freeze Dough — Freeze scooped and rolled balls on a sheet, then bag them for up to 2 months.
• Make Ahead — Chill dough for up to 24 hours, then soften it slightly before scooping.

Nutrition (per serving)

These values are estimates per serving, based on 24 cookies.

FAQs

Can I make this Martha Stewart lemon sugar cookies recipe ahead of time?

Yes. The dough can be chilled for up to 24 hours before baking, or frozen as scooped balls for up to 2 months. Let chilled dough soften slightly at room temperature before scooping so it rolls easily in the sugar.

Can I use bottled lemon juice instead of fresh?

Fresh juice tastes noticeably brighter, but bottled works in a pinch. If you go that route, still use fresh zest, since that is where most of the lemon flavor comes from.

How do I know when the cookies are done?

Look for set edges and bottoms that are lightly golden, while the centers still feel soft. They firm up as they cool, so taking them out at 10 to 12 minutes is the right call.

Why did my cookies spread too much?

Warm dough and warm baking sheets are the usual culprits. Chill the dough for 15 minutes and always let the pans cool between batches before adding more dough.

Martha Stewart-Inspired Lemon Sugar Cookies

Print Recipe

These crisp-edged, tender lemon sugar cookies are inspired by Martha Stewart’s classic baking style, with a bright citrus zing from fresh zest and juice. A crunchy sanding sugar coating gives them a sparkling finish that makes them perfect for tea time or a holiday cookie platter.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 12
• Total Time: 32
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 3/4 cups (344g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (227g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1/2 cup (100g) granulated sugar, for rolling

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and 1 1/2 cups sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
4. Beat in eggs one at a time, then add lemon juice and zest, mixing until combined. The mixture may look slightly curdled, which is fine.
5. Reduce mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Do not overmix, as that will make the cookies tough.
6. Place the remaining 1/2 cup sugar in a small bowl. Scoop dough into 1 1/2-tablespoon balls (a small cookie scoop works well) and roll each ball in sugar to coat.
7. Arrange dough balls 2 inches apart on the prepared baking sheets. For flatter cookies, gently press each ball with the bottom of a glass; for thicker cookies, leave as is.
8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are set and bottoms are lightly golden. The centers will look soft but will firm up as they cool.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough, allowing baking sheets to cool between batches.
10. Store cookies in an airtight container at room temperature for up to 1 week.

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. To freeze dough, scoop and roll into balls, then freeze on a baking sheet until solid and transfer to a freezer bag for up to 2 months; bake from frozen, adding 2 to 3 minutes to the baking time. For make-ahead convenience, the dough can be chilled for up to 24 hours before baking; let it soften slightly at room temperature before scooping.

Nutrition

• Calories: 156
• Sugar: 12g
• Sodium: 68mg
• Saturated Fat: 5g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 31mg

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