No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lucky Lemon Sugar Cookies

Set out lemony sugar cookies on a construction-paper grid and let buyers play a game: If the cookie they pick has a paper marker underneath, they get another one free.

  • yield: Makes about 6 dozen

advertisement

advertisement

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons freshly grated lemon zest
  • Colored sanding sugar, for rolling

Directions

  1. Step 1

    Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Cream butter, shortening, and granulated sugar on medium- high speed in the bowl of a mixer with the paddle until pale and fluffy, about 3 minutes. Mix in eggs and zest. Mix in flour mixture, scraping down sides of bowl as needed. Refrigerate dough 15 minutes.

  2. Step 2

    Roll teaspoonfuls of dough into balls; roll in colored sugar. Place 2 inches apart on lined sheets. Bake until edges are set but centers are soft, 7 to 8 minutes. Cool on sheets 2 minutes; transfer to wire racks.

Source
Martha Stewart Kids, Fall 2004

advertisement

advertisement

Reviews (10)

  • blueeyedcook 28 Mar, 2013

    So glad I tried this a few days before Easter. The recipe itself tastes great, but the consistency of these cookies is awful. Thin, crumbly, and stick to the paper or a greased pan. I would just go with a snickerdoodle recipe and add the lemon flavor. Will not be making these again!!!

  • rayneday2 14 Mar, 2012

    HIgher altitude... add up to 1/2 cup of flour, and you should never let your butter sit out past 1/2 hour or 30 min. As per Martha, or your cookies could spread because your butter is too warm.

  • marci65 20 Mar, 2011

    I am a lazy baker, and I don't always have fresh lemon in the house when I want to bake. Has anyone tried this with bottled lemon zest sold in the spice aisle?

  • Levidan 18 Mar, 2011

    Thank you so much auntiemaryann and judenco! Some of these recipes call for attachments that I don't have! Foods Now I will try to make the cookies! haha

  • judenco 18 Mar, 2011

    Regular beaters will work just fine.

  • auntiemaryann 18 Mar, 2011

    levidan, use the mixer you've got. back in the day, i only used a wooden spoon. cookies came out great. best regards!

  • Levidan 18 Mar, 2011

    I got this email recipe today 03/18/2011, and I have a question for anyone that can answer this. The recipe states, "High speed in the bowl of a mixer with the paddle", however I do not have a paddle with my stand mixer. Will the recipe work just as well with regular beaters? I hope someone else got this recipe e-mail today as well.

  • SusanCheyney 5 Aug, 2010

    High altitude...Add 2 tablespoons flour, cut back the baking soda by about one third, reduce butter and sugar by 1 tablespoon each. Use extra large eggs.

  • GrammaMambo 2 Aug, 2010

    Cookies are good, but was wondering if there were any changes for a higher altitude. They ended up being about 4 inches across and only 1/8 of an inch in thickness. Husband likes them.

  • MBS4174 17 Nov, 2008

    made these for a family party last month and received some very high praise. one guest told me they reminded him of his mom's recipe from when he was a boy. also made them for 2 bake sales and they sold right out.