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Martha Stewart-Inspired Lemon Sugar Cookies

Close-up of Martha Stewart-Inspired Lemon Sugar Cookies showing its texture
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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.

Ingredients

Scale
  • 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

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Find it online: https://marthadishes.com/martha-stewart-lemon-sugar-cookies-recipe/