Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.

Martha Stewart Living, April 2005


Credit: Laurie Frankel

Recipe Summary

Makes 6 dozen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.

Cook's Notes

Store airtight up to 1 week.


Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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.