Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Heart Sugar Cookies 3.7 (16) 10 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 Rate It Share Share Tweet Pin Email Yield: Makes about 16 large cookies or 30 2 1/2-inch cookies This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze. Ingredients 4 cups sifted all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract, or 2 teaspoons fresh lemon juice and zest of 2 lemons ¼ cup fine sanding sugar, for decorating (optional) Gel-paste food coloring in blue (optional) Nonpareils, for decorating Directions In a large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes. Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. Rate it Print