Martha Stewart Lemon Cookies Recipe
Do you love fresh, zesty treats? The Martha Stewart Lemon Cookies Recipe is a dream come true. It is bright, citrusy, and very easy to make.
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber spatula
- Wire Rack
- Fine Grater
Ingredients
- All-Purpose Flour 2 cups
- Baking Powder 1/2 teaspoon
- Salt 1/2 teaspoon
- Unsalted Butter 3/4 cup
- Granulated Sugar 1 cup
- Large Egg 1
- Lemon Zest 1 tablespoon
- Lemon Juice 2 tablespoons
- Vanilla Extract 1/2 teaspoon
- Powdered Sugar 1/2 cup
Instructions
- Prep the Oven and Pans Preheat your oven to 350 degrees. Line your pans with parchment paper.
- Mix Dry Ingredients Whisk the flour, baking powder, and salt. Set this bowl aside for later.
- Cream Butter and Sugar Beat the butter and sugar until fluffy. This takes about three minutes total.
- Add Wet Ingredients Mix in the egg, zest, and juice. Add the vanilla and beat until smooth.
- Combine Everything Together Slowly add the flour mixture to the butter. Mix until a soft dough forms.
- Chill the Dough Put the dough in the fridge. Let it rest for fifteen minutes.
- Roll the Cookies Scoop small balls of the cookie dough. Roll them in the powdered sugar.
- Bake the Cookies Place the balls on the baking sheet. Bake for about twelve minutes.
- Cool the Cookies Let them sit on the pan first. Move them to a rack to cool.
Notes
➜ Use fresh lemons for the best citrus taste.
➜ Measure your flour by spooning it into cups.
➜ Soften the butter at room temperature before mixing.
➜ Do not overmix the dough after adding flour.
➜ Space the cookies two inches apart on pans.
➜ Chill the dough if it feels too sticky.
➜ Zest the lemon before you squeeze the juice.
➜ Use a cookie scoop for even sized treats.
➜ Watch the oven so the bottoms do not burn.
➜ Let the pans cool between different baking batches.