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Martha Stewart Lemon Cookies Recipe

Martha Stewart Lemon Cookies Recipe

Everyone loves a fresh, sweet treat. This Martha Stewart Lemon Cookies Recipe is truly a classic. It brings a bright taste to your kitchen. You will love the citrus scent.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24
Calories 140 kcal

Equipment

  • Large Mixing Bowl
  • Electric Hand Mixer
  • Measuring Cups and Spoons
  • Microplane or Grater
  • Rubber Spatula
  • Baking Sheets
  • Parchment Paper
  • Wire Cooling Rack

Ingredients
  

  • 2 cups ALL-PURPOSE FLOUR
  • 1/2 tsp BAKING POWDER
  • 1/2 tsp SALT
  • 1 cup UNSALTED BUTTER
  • 1 cup GRANULATED SUGAR
  • 1 large EGG
  • 1 tsp VANILLA EXTRACT
  • 1 tbsp LEMON ZEST
  • 2 tbsp LEMON JUICE

Instructions
 

Step 1:

  • Turn your oven to 350 degrees Fahrenheit now. Line your baking sheets with parchment paper carefully. This keeps the kitchen ready for the dough.

Step 2:

  • Whisk your flour and baking powder together well. Add the salt to this dry mixture now. Set the bowl aside for a few minutes.

Step 3:

  • Place the soft butter into a large bowl. Add the granulated sugar to the butter now. Use your mixer to blend them until fluffy.

Step 4:

  • Add the large eggs to the butter mix. Pour in the vanilla extract at this time. Mix everything until the batter looks very smooth.

Step 5:

  • Grate the yellow zest from the fresh lemons. Squeeze the juice into a small separate cup. Stir both into your wet butter mixture now.

Step 6:

  • Turn the mixer to a very low speed. Slowly add the dry flour to the bowl. Mix only until the white flour disappears completely.

Step 7:

  • Scoop small balls of dough onto the sheets. Leave two inches of space between every cookie ball. This gives them plenty of room to spread.

Step 8:

  • Slide the pans into the hot oven now. Bake them for about twelve to fifteen minutes. The edges should look very light golden brown.

Step 9:

  • Take the pans out of the oven carefully. Let the cookies sit for five minutes first. Then move them to the wire cooling rack.

Notes

Use room temperature eggs for a much smoother dough.
Fresh lemon zest adds a much stronger citrus punch.
Do not overmix the dough to keep cookies soft.
Always measure your flour using a spoon and level.
Chill the dough if your kitchen feels very warm.
Wait for the pans to cool between baking batches.
Use a small scoop for perfectly even cookie sizes.
Keyword Martha Stewart Lemon Cookies Recipe