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Citrus Cookies

  • Yield: Makes 6 dozen
Citrus Cookies

Photography: Laurie Frankel

Source: Martha Stewart Living, April


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon freshly grated lemon zest
  • Colored sanding sugar, for decorating


  1. Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.

  2. Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.

  3. Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.

  4. Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks. Store airtight up to 1 week.


Reviews (1)

  • Ceege 20 Jun, 2011

    This is a very good cookie, simple but a very pretty presentation. I divided the dough before adding the zest. I then put lemon zest in one batch and lime zest in the second batch. Of course I used yellow and green sanding sugar indicating which was which. Next time I plan on making one or the other of the above and the second batch I will try orange. This is a nice cookie for a shower or spring luncheon.

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