Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lucky Lemon Sugar Cookies 2.7 (46) 8 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 26, 2020 Print Share Share Tweet Pin Email Yield: 6 dozen These lemony sugar cookies won't last long. Ingredients 2 ¼ cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 12 tablespoons (1 ½ sticks) unsalted butter, softened ¼ cup vegetable shortening 1 ½ cups granulated sugar 2 large eggs 2 tablespoons freshly grated lemon zest Colored sanding sugar, for rolling Directions Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Cream butter, shortening, and granulated sugar on medium-high speed in the bowl of a mixer with the paddle until pale and fluffy, about 3 minutes. Mix in eggs and zest. Mix in flour mixture, scraping down sides of bowl as needed. Refrigerate dough 15 minutes. Roll teaspoonfuls of dough into balls; roll in colored sugar. Place 2 inches apart on lined sheets. Bake until edges are set but centers are soft, 7 to 8 minutes. Cool on sheets 2 minutes; transfer to wire racks. Print