Martha Stewart Lemon Cookies Recipe

This Martha Stewart Lemon Cookies Recipe is a soft and tangy dessert, which includes lemon zest and juice. It’s a bright, citrusy cookie perfect for spring or summer gatherings, ready in 1 hour and 30 minutes.

Martha Stewart Lemon Cookies Recipe Ingredients

• 2 cups unbleached all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Lemon Glaze:

• 2 cups confectioners’ sugar
• 2 tablespoons finely grated lemon zest
• 1/3 cup fresh lemon juice

How To Make Martha Stewart Lemon Cookies Recipe

1. Preheat oven and mix dry ingredients: Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest.
2. Cream butter and sugar: In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
3. Add egg, vanilla, and lemon juice: Beat in egg, vanilla, and lemon juice until fully combined.
4. Incorporate dry ingredients: With mixer on low, slowly add the flour mixture and beat until just combined.
5. Scoop cookies onto baking sheets: Drop dough by heaping tablespoons, spaced 1 inch apart, onto two lined baking sheets.
6. Bake: Bake 15 to 20 minutes, rotating sheets halfway through, until edges are golden.
7. Cool: Let cookies cool 2 minutes on sheets, then transfer to a wire rack to cool completely.
8. Make glaze and frost cookies: Whisk together confectioners’ sugar, lemon zest, and lemon juice until smooth. Spread glaze over cookies and let set for about 1 hour.

Recipe Tips

• How to get the most lemon flavor:
  Use both zest and fresh juice for maximum brightness.
• Can I freeze the dough?
  Yes, portion dough and freeze on a sheet, then store in a bag for up to 2 months.
• How to apply the glaze neatly:
  Let cookies cool completely before glazing and use a small spoon or brush.
• Can I reduce the sugar in the glaze?
  Yes, but it may affect the consistency.
• What if I don’t have fresh lemons?
  Use bottled lemon juice in a pinch, but fresh zest is best.

What To Serve With Lemon Cookies

These cookies pair perfectly with:

• Hot or iced tea
• Lemon sorbet
• Fresh berries
• Sparkling water with lemon
• White wine or Prosecco

How To Store Lemon Cookies

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: Helps extend shelf life up to 5 days.

Freeze: Freeze unglazed cookies for up to 1 month. Glaze after thawing.

Lemon Cookies Nutrition Facts

• Calories: 180
• Fat: 6g
• Carbohydrates: 30g
• Sugar: 18g
• Protein: 2g
• Sodium: 95mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use lemon extract instead of zest?
Yes, but use sparingly—about 1/2 teaspoon.

How do I make lemon cookies more chewy?
Slightly underbake and add an extra egg yolk for chewiness.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Why did my glaze turn runny?
Add more powdered sugar if too thin, or let it sit to thicken.

Try More Recipes:

• Martha Stewart Snickerdoodles Recipe
• Martha Stewart New York Cheesecake Recipe
• Martha Stewart Shortbread Cookies Recipe