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Citrus Sugar Cookies
Recipe Summary
Yield: Makes 40 three-inch cookies
Ingredients
Ingredient Checklist
4 cups all-purpose flour (spooned and leveled), plus more for working
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup sugar, plus more for decorating (optional)
1 large egg plus 1 large egg white, lightly beaten
2 teaspoons finely grated lemon zest
Royal Icing for Citrus Sugar Cookies, and desired decorations, such as colored sugars
Cook's Notes
You can sprinkle the cookies with sugar before baking or decorate with icing and sugar after baking. To make ornaments, poke holes with a straw before baking. To store, cover and keep at room temperature, up to 4 days.
Gallery
Citrus Sugar Cookies
Recipe Summary
Yield: Makes 40 three-inch cookies
Gallery
Citrus Sugar Cookies
Citrus Sugar Cookies
Citrus Sugar Cookies
Recipe Summary
Yield: Makes 40 three-inch cookies
Recipe Summary
Yield: Makes 40 three-inch cookies
Yield: Makes 40 three-inch cookies
Makes 40 three-inch cookies
Ingredients
Ingredients
- 4 cups all-purpose flour (spooned and leveled), plus more for working
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup sugar, plus more for decorating (optional)
- 1 large egg plus 1 large egg white, lightly beaten
- 2 teaspoons finely grated lemon zest
- Royal Icing for Citrus Sugar Cookies, and desired decorations, such as colored sugars
Directions
In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.
Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on 2 parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.
Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.
Cook's Notes
You can sprinkle the cookies with sugar before baking or decorate with icing and sugar after baking. To make ornaments, poke holes with a straw before baking. To store, cover and keep at room temperature, up to 4 days.
Cook’s Notes
You can sprinkle the cookies with sugar before baking or decorate with icing and sugar after baking. To make ornaments, poke holes with a straw before baking. To store, cover and keep at room temperature, up to 4 days.
Reviews (3)
Add Rating & Review
33 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
10
1 star values:
0
Reviews (3)
Add Rating & Review
33 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
10
1 star values:
0
Add Rating & Review
33 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
10
1 star values:
0
33 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
10
1 star values:
0
33 Ratings
5 star values:
4
4 star values:
5
3 star values:
14
2 star values:
10
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 5
- 3 star values:
- 14
- 2 star values:
- 10
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/10/2011
There is a typo in this recipe. It should say 1 3/4 cups sugar. These are great cookies.
Martha Stewart Member
Rating: Unrated
07/10/2011
These were pretty bad cookies. The dough was dry and not sweet enough. When I baked them, the edges did brown, but they just got very hard and didn't have nearly enough flavor. Very bland. I will not make again.
Martha Stewart Member
Rating: Unrated
12/13/2010
Wonderful recipe! it was a great crowd pleaser. Tender, moist and one of my favorites.
Martha Stewart Member
Rating: Unrated
12/10/2011
There is a typo in this recipe. It should say 1 3/4 cups sugar. These are great cookies.
Rating: Unrated
Rating: Unrated
07/10/2011
These were pretty bad cookies. The dough was dry and not sweet enough. When I baked them, the edges did brown, but they just got very hard and didn't have nearly enough flavor. Very bland. I will not make again.
Rating: Unrated
12/13/2010
Wonderful recipe! it was a great crowd pleaser. Tender, moist and one of my favorites.
All Reviews for Citrus Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Citrus Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
