Martha Stewart Lemon Sugar Cookies

This Martha Stewart Lemon Sugar Cookies recipe is a bright and chewy treat, which uses lemon zest and two kinds of sugar. It’s a no-fuss take on classic sugar cookies with a citrus twist, perfect for spring or summer gatherings, yielding about 20 cookies.

Martha Stewart Lemon Sugar Cookies Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light-brown sugar
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• Sanding sugar, for sprinkling

How To Make Martha Stewart Lemon Sugar Cookies

1. Preheat and prep pans: Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Mix dry ingredients: Sift together flour, baking soda, and salt in a bowl. Set aside.
3. Cream sugars and lemon zest: In a mixer with paddle attachment, mix granulated sugar, brown sugar, and lemon zest for 30 seconds.
4. Add butter: Beat in softened butter until pale and fluffy, about 1 minute.
5. Add eggs and lemon juice: Mix in eggs one at a time, followed by lemon juice.
6. Add dry ingredients: Reduce speed to low and gradually mix in flour mixture until just combined.
7. Scoop and shape dough: Use a 2-inch scoop to portion dough onto baking sheets, spacing 2 inches apart. Flatten slightly with a spatula.
8. Decorate with sugar: Sprinkle tops with sanding sugar, brush lightly with a damp pastry brush, and sprinkle again.
9. Bake and cool: Bake for about 15 minutes until golden. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Recipe Tips

• Can I make the dough ahead of time?
  Yes, chill it for up to 2 days or freeze dough balls for later use.
• Why use both white and brown sugar?
  Brown sugar adds moisture and a slight caramel flavor.
• How do I keep the cookies soft?
  Don’t overbake. Pull them when the edges are just golden.
• What’s sanding sugar?
  It’s a coarse sugar that adds sparkle and crunch. Regular sugar can be used instead.
• Can I freeze baked cookies?
  Yes, store in a freezer-safe container for up to 2 months.

What To Serve With Lemon Sugar Cookies

These citrusy cookies go great with:

• Iced tea or lemonade
• Fresh berries
• Lemon ice cream or lemon curd for dipping
• Vanilla or berry sorbet
• Sparkling wine or a lemon cocktail

How To Store Lemon Sugar Cookies

Room Temperature: Store in an airtight container for up to 5 days.

Freeze: Freeze baked cookies or raw dough balls for up to 2 months.

Lemon Sugar Cookies Nutrition Facts

• Calories: ~190 kcal per cookie
• Carbohydrates: 27g
• Protein: 2g
• Fat: 9g
• Sugar: 17g

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

FAQs

Can I add lemon extract for more flavor?
Yes, add 1/2 teaspoon with the vanilla for extra citrus boost.

What if I don’t have sanding sugar?
Use granulated sugar—it won’t sparkle as much but works fine.

How do I make them crispier?
Bake a minute or two longer until edges are more golden.

Can I make them smaller?
Yes, use a smaller scoop and reduce bake time accordingly.

Why brush with water before the second sugar sprinkle?
It helps the sugar stick and adds a pretty finish.

Try More Recipes:

• Martha Stewart Gingerbread Cookies Recipe
• Martha Stewart Fired Me Cookie Recipe
• Martha Stewart Chocolate Chip Cookies