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Source

Martha Stewart


Servings/Yield

20 3 1/2" cookies


Course

Dessert


MacGourmet downloadLemon Sugar Cookies. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Lemon Sugar Cookies

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

Ingredients

  • 3 cups all purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ¾ cups granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 tbsp lemon zest, finely grated
  • 1 tbsp fresh lemon juice
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • sanding sugar, for sprinkling, optional

Method

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.

2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.

4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Notes

I am lazy and therefore didn't bother with the fussy sanding sugar step.

Keywords

lemon sugar flour butter zest eggs soda cookie