Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lucky Lemon Sugar Cookies 2.7 (46) 9 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 26, 2020 Print Rate It 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. Rate it Print