Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Citrus Sugar Cookies 3.1 (33) 3 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 April 20, 2021 Print Rate It Share Share Tweet Pin Email Yield: 40 3-inch cookies Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats. Ingredients 4 cups all-purpose flour (spooned and leveled), plus more for working 1 teaspoon baking powder ¾ teaspoon coarse salt 1 ¼ cups (2 ½ sticks) cold unsalted butter, cut into ½-inch pieces ¾ cup sugar, plus more for decorating (optional) 1 large egg plus 1 large egg white, lightly beaten 2 teaspoons finely grated lemon zest Royal Icing for Citrus Sugar Cookies, and desired decorations, such as colored sugars Directions In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand. Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.) Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on 2 parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes. Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired. Cook's Notes You can sprinkle the cookies with sugar before baking or decorate with icing and sugar after baking. To make ornaments, poke holes with a straw before baking. To store, cover and keep at room temperature, up to 4 days. Rate it Print