Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Citrus Cookies 4.3 (3) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 17, 2018 Print Share Share Tweet Pin Email Photo: Laurie Frankel Yield: 6 dozen Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too. Ingredients 2 cups all-purpose flour ½ teaspoon baking powder ¼ 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 Directions 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. Print