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

Source: Martha Stewart Living, August 2005
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687
  • nbernal37
    24 AUG, 2018
    I am not very “cooking inclined”. I was in the mood for lemon cookies and could not find any that looked good to me at the supermarket so I decided to make my own. There are a bunch of recipes online so I decided to try this one because it was from Martha. I tried it and I LOVED it! The recipe was easy to follow and I loved the fact that I used ingredients that I could pronounce. Thank you and now I’m going to search for more recipes from Martha.
    Reply
  • travelbugderek
    11 JUN, 2018
    I STILL give this recipe 5 stars! I have made them at least a dozen time. Since I had a couple of limes on their last legs, I zested them and made old-fashioned LIME sugar cookies. I rolled them in a combination of green and white sparkling sugar before flattening them. PERFECTION!
    Reply
  • travelbugderek
    23 JUN, 2016
    I use A LOT of Martha's recipes and I'm getting skilled enough to alter many of them to make them healthier (i.e. whole wheat flour, some rolled oats for flour, applesauce for oil, etc.). These cookies are PERFECT. Instead of slightly flattening them, I rolled them in balls and rolled them in granulated sugar. Again, PERFECT!!!
    Reply
  • capturedghosts
    17 MAY, 2016
    I've made these cookies twice now, and they're incredible fresh out of the oven. However, both times, as soon as the cookies cooled completely, they became very hard/crisp. They don't seem to retain their chewiness. All ingredients were room temp, I didn't overmix, and I even underbaked them a bit this time, with no success. Has anyone else had this problem? This doesn't happen with any of my other cookie recipes. Could it be the high flour content?
    Reply
  • tchicklingmail
    7 NOV, 2015
    I changed the recipe a little bit by using equal amounts of brown & white sugar. I also, added 1 Tbls. chopped crystallized ginger, 1 Tbls. Vanilla Extract, & 1 tsp. baking power. Also, it needs to be refrigerated before baking. Otherwise, it will look like a mess. I refrigerated my second batch, and rolled each cookie in sugar before baking. The family loved the taste, but this is a very thin cookie. I will probably make it again.
    Reply
  • natashalu7777
    3 APR, 2015
    I was so excited to make these and I am not disappointed. One word...delicious!!! I used 3/4 cup less sugar. It is perfect. Thank you.
    Reply
  • seaprincess112
    4 OCT, 2014
    nice recipe gave a great result for my first successful cookies
    Reply
  • -Mary-
    3 AUG, 2014
    Delicous!
    Reply
  • 1Tink
    3 AUG, 2014
    Great cookies. For those of you that leave out the lemon and zest, substitute baking powder for the baking soda.
    Reply
  • LindaChef 55
    15 JUN, 2014
    I'm wondering if the baking soda should have been baking powder. These cookies were very thin and flat. I'm replacing the soda for baking powder next time and see what happens.
    Reply

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