This delicious lemon cookie recipe from Martha Stewart is perfect for a quick, citrusy treat! Soft, buttery, and bursting with fresh lemon flavor, these cookies are easy to make with simple pantry ingredients. Sprinkle them with sanding sugar for an extra sparkle, and enjoy them with tea, coffee, or as a delightful dessert.
Recipe Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups granulated sugar
- ¼ cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
How To Make Lemon Cookies Recipe?
- Preheat oven and prep baking sheets: Preheat oven to 180°C (350°F). Line baking sheets with parchment paper. Sift the flour, baking soda, and salt into a bowl; set aside.
- Mix lemon zest and sugars; add butter: Combine granulated sugar, brown sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 30 seconds. Add softened butter and mix until pale and fluffy, about 1 minute.
- Add eggs, then lemon juice; add flour mixture: Mix in eggs, one at a time, followed by the lemon juice. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
- Scoop cookies onto baking sheets: Using a 2-inch ice cream scoop or tablespoon, scoop dough onto prepared baking sheets, spacing cookies 2 inches apart. Flatten slightly with a spatula.
- Sprinkle with sanding sugar: Sprinkle tops of cookies with sanding sugar. Lightly brush with a wet pastry brush, then sprinkle with more sanding sugar for extra sparkle.
- Bake and cool: Bake for 12–15 minutes, or until cookies are golden. Let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Recipe Tips:
- Use fresh lemons: Freshly grated lemon zest and juice give the cookies their bright, tangy flavor. Avoid bottled lemon juice for the best results.
- Soften the butter properly: Make sure the butter is soft but not melted. This ensures a smooth and fluffy dough.
- Don’t skip sifting the dry ingredients: Sifting flour, baking soda, and salt helps avoid lumps and ensures even mixing.
- Chill the dough if it’s too soft: If the dough feels sticky or soft, chill it in the fridge for 15–20 minutes to make it easier to scoop and shape.
- Watch the baking time: Bake until the edges are golden but the centers are still soft. Overbaking will make the cookies too dry.
How To Store Leftovers?
- Refrigerate: First, let the leftover lemon cookies cool completely to room temperature. Store them in an airtight container in the fridge for up to 1 week to maintain freshness.
- Freeze: Allow the cookies to cool fully, then place them in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature for 1–2 hours before serving.
Nutrition Facts
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 150mg
- Potassium: 30mg
- Total Carbohydrate: 31g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 2g
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Martha Stewart Lemon Cookies
Description
This delicious lemon cookie recipe from Martha Stewart is perfect for a quick, citrusy treat! Soft, buttery, and bursting with fresh lemon flavor, these cookies are easy to make with simple pantry ingredients. Sprinkle them with sanding sugar for an extra sparkle, and enjoy them with tea, coffee, or as a delightful dessert.
Ingredients
Instructions
- Preheat oven and prep baking sheets: Preheat oven to 180°C (350°F). Line baking sheets with parchment paper. Sift the flour, baking soda, and salt into a bowl; set aside.
- Mix lemon zest and sugars; add butter: Combine granulated sugar, brown sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 30 seconds. Add softened butter and mix until pale and fluffy, about 1 minute.
- Add eggs, then lemon juice; add flour mixture: Mix in eggs, one at a time, followed by the lemon juice. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
- Scoop cookies onto baking sheets: Using a 2-inch ice cream scoop or tablespoon, scoop dough onto prepared baking sheets, spacing cookies 2 inches apart. Flatten slightly with a spatula.
- Sprinkle with sanding sugar: Sprinkle tops of cookies with sanding sugar. Lightly brush with a wet pastry brush, then sprinkle with more sanding sugar for extra sparkle.
- Bake and cool: Bake for 12–15 minutes, or until cookies are golden. Let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Use fresh lemons: Freshly grated lemon zest and juice give the cookies their bright, tangy flavor. Avoid bottled lemon juice for the best results.
- Soften the butter properly: Make sure the butter is soft but not melted. This ensures a smooth and fluffy dough.
- Don’t skip sifting the dry ingredients: Sifting flour, baking soda, and salt helps avoid lumps and ensures even mixing.
- Chill the dough if it’s too soft: If the dough feels sticky or soft, chill it in the fridge for 15–20 minutes to make it easier to scoop and shape.
- Watch the baking time: Bake until the edges are golden but the centers are still soft. Overbaking will make the cookies too dry.
Martha Stewart Lemon Cookies