Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Citrus Cookie Dough 3.0 (46) 1 Review 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 1, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. Ingredients 3 cups all-purpose flour ¾ teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies) ½ teaspoon salt 2 sticks unsalted butter 1 cup granulated sugar 1 large egg 1 teaspoon finely grated citrus zest 1 tablespoon fresh citrus juice Directions Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and citrus zest and juice. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations: Thumbprints and Ball Cookies Shaped Icebox Cookies Layered Icebox Cookies Glazed Spritz Cookies Cutout Cookies Variations If you'd like to try a variation, see what ingredients to add: Basic Vanilla DoughSpice Cookie DoughChocolate Cookie Dough Rate it Print