Citrus Cookies

Photo: Laurie Frankel
6 dozen

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


  • 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


  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.

Cook's Notes

Store airtight up to 1 week.

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