A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 10 minutes. Beat in eggs until combined. Gradually add flour mixture and beat on low until just combined. Slowly add milk and beat on medium until a dough forms, about 5 minutes.

  • Transfer dough to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until bottoms of cookies are pale golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool completely.

  • In a bowl, whisk together confectioners' sugar and lemon juice until smooth. Using a pastry brush, brush glaze onto cookies. Sprinkle with sanding sugar. Let glaze harden, about 20 minutes. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

Cook's Notes

Recipe reprinted from Martha Stewart's Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.

Reviews (3)

87 Ratings
  • 5 star values: 21
  • 4 star values: 19
  • 3 star values: 31
  • 2 star values: 13
  • 1 star values: 3
Rating: 3 stars
These are a little too cake like texture for me. But I love how lemony. I also made another version myself. Using Orange Zest and taking away 1/2 cup flour and adding 1/2 Cup coco powder. Then the orange juice for the glaze. Everyone loved them equal to the lemon.
Rating: 3 stars
I liked the strong lemon flavor of these. I didn't put as much powdered sugar in the lemon juice for the glaze and thought they turned out just okay. There are better lemon cookie recipes. I had a difficult time piping them into the even flat rounds that are pictured as well.
Rating: 3 stars
These were... strange. I followed the recipe exactly and my cookies ended up with a vaguely bready texture. The taste was ok, but not worth the work, in my opinion.