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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
Lucky Lemon Sugar Cookies

Source: Martha Stewart Kids, Fall 2004


  • 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


  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. 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.

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.

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