Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Umbrella Sugar Cookies 4.1 (20) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Schraeger Yield: 30 cookies These crisp, lemony sugar cookies will lend a touch of whimsy to a spring shower, but you can enjoy them anytime -- regardless of the weather. Ingredients For the Cookies 1 ½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder ¼ teaspoon salt 6 tablespoons ( ¾ stick) unsalted butter ½ cup granulated sugar, plus 2 additional tablespoons 2 tablespoons confectioners' sugar 1 vanilla bean, split, seeds scraped and reserved Finely grated zest of 1/2 lemon 1 large egg Fine sanding sugar, for sprinkling For the Royal Icing 2 ¼ cups confectioners' sugar 7 ½ teaspoons meringue powder Directions Preheat oven to 375. Make the cookies: Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter, granulated and confectioners' sugars, vanilla seeds, and zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches; mix until combined. Roll out dough between 2 pieces of floured parchment paper to 1/8 inch thick. Refrigerate until firm, about 45 minutes. Remove parchment. Using a 3-inch umbrella cutter, cut out shapes. Reroll scraps, and cut out. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until pale golden, 5 to 6 minutes. Transfer cookies to wire racks to cool. Make the royal icing: Put confectioners' sugar, meringue powder, and 1/4 cup water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed 10 minutes. Transfer to a pastry bag fitted with a small plain round tip. Decorate each cookie with icing, and then immediately sprinkle with sanding sugar. Cook's Notes Leftover icing can be stored in an airtight container up to 2 days. Rate it Print