Old-Fashioned Lemon Sugar Cookies

Name: Old-Fashioned Lemon Sugar Cookies
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 0.25 teaspoon salt; 1.75 cups granulated sugar; 0.25 cup packed light-brown sugar; 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 1 cup unsalted butter, (2 sticks), softened; 2 large eggs; Sanding sugar, for sprinkling

3.6

(683)

71 Reviews

By

Martha Stewart Editors

Updated on May 21, 2020

Yield:

Makes about 20 (3 1/2-inch) cookies

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ¾ cups granulated sugar
¼ cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling

Directions

Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.