Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Umbrella Sugar Cookies 4.1 (20) 5 Reviews 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 May 21, 2020 Print 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. Print