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Lucky Lemon Sugar Cookies
Recipe Summary
Yield: Makes about 6 dozen
Ingredients
Ingredient Checklist
2 1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons freshly grated lemon zest
Colored sanding sugar, for rolling
Gallery
Lucky Lemon Sugar Cookies
Recipe Summary
Yield: Makes about 6 dozen
Gallery
Lucky Lemon Sugar Cookies
Lucky Lemon Sugar Cookies
Lucky Lemon Sugar Cookies
Recipe Summary
Yield: Makes about 6 dozen
Recipe Summary
Yield: Makes about 6 dozen
Yield: Makes about 6 dozen
Makes about 6 dozen
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons freshly grated lemon zest
- Colored sanding sugar, for rolling
Directions
Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Cream butter, shortening, and granulated sugar on medium-high speed in the bowl of a mixer with the paddle until pale and fluffy, about 3 minutes. Mix in eggs and zest. Mix in flour mixture, scraping down sides of bowl as needed. Refrigerate dough 15 minutes.
Roll teaspoonfuls of dough into balls; roll in colored sugar. Place 2 inches apart on lined sheets. Bake until edges are set but centers are soft, 7 to 8 minutes. Cool on sheets 2 minutes; transfer to wire racks.
Reviews (10)
Add Rating & Review
46 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
16
1 star values:
4
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Reviews (10)
Add Rating & Review
46 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
16
1 star values:
4
Add Rating & Review
46 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
16
1 star values:
4
46 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
16
1 star values:
4
46 Ratings
5 star values:
4
4 star values:
4
3 star values:
18
2 star values:
16
1 star values:
4
- 5 star values:
- 4
- 4 star values:
- 4
- 3 star values:
- 18
- 2 star values:
- 16
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
03/28/2013
So glad I tried this a few days before Easter. The recipe itself tastes great, but the consistency of these cookies is awful. Thin, crumbly, and stick to the paper or a greased pan. I would just go with a snickerdoodle recipe and add the lemon flavor. Will not be making these again!!!
Martha Stewart Member
Rating: Unrated
03/14/2012
HIgher altitude... add up to 1/2 cup of flour, and you should never let your butter sit out past 1/2 hour or 30 min. As per Martha, or your cookies could spread because your butter is too warm.
Martha Stewart Member
Rating: Unrated
03/20/2011
I am a lazy baker, and I don't always have fresh lemon in the house when I want to bake. Has anyone tried this with bottled lemon zest sold in the spice aisle?
Martha Stewart Member
Rating: Unrated
03/18/2011
Thank you so much auntiemaryann and judenco! Some of these recipes call for attachments that I don't have! Foods Now I will try to make the cookies! haha
Martha Stewart Member
Rating: Unrated
03/18/2011
Regular beaters will work just fine.
Martha Stewart Member
Rating: Unrated
03/18/2011
levidan, use the mixer you've got. back in the day, i only used a wooden spoon. cookies came out great. best regards!
Martha Stewart Member
Rating: Unrated
03/18/2011
I got this email recipe today 03/18/2011, and I have a question for anyone that can answer this. The recipe states, "High speed in the bowl of a mixer with the paddle", however I do not have a paddle with my stand mixer. Will the recipe work just as well with regular beaters? I hope someone else got this recipe e-mail today as well.
Martha Stewart Member
Rating: Unrated
08/05/2010
High altitude...Add 2 tablespoons flour, cut back the baking soda by about one third, reduce butter and sugar by 1 tablespoon each. Use extra large eggs.
Martha Stewart Member
Rating: Unrated
08/02/2010
Cookies are good, but was wondering if there were any changes for a higher altitude. They ended up being about 4 inches across and only 1/8 of an inch in thickness. Husband likes them.
Martha Stewart Member
Rating: Unrated
11/17/2008
made these for a family party last month and received some very high praise. one guest told me they reminded him of his mom's recipe from when he was a boy. also made them for 2 bake sales and they sold right out.
Martha Stewart Member
Rating: Unrated
03/28/2013
So glad I tried this a few days before Easter. The recipe itself tastes great, but the consistency of these cookies is awful. Thin, crumbly, and stick to the paper or a greased pan. I would just go with a snickerdoodle recipe and add the lemon flavor. Will not be making these again!!!
Rating: Unrated
Rating: Unrated
03/14/2012
HIgher altitude... add up to 1/2 cup of flour, and you should never let your butter sit out past 1/2 hour or 30 min. As per Martha, or your cookies could spread because your butter is too warm.
Rating: Unrated
03/20/2011
I am a lazy baker, and I don't always have fresh lemon in the house when I want to bake. Has anyone tried this with bottled lemon zest sold in the spice aisle?
Rating: Unrated
03/18/2011
Thank you so much auntiemaryann and judenco! Some of these recipes call for attachments that I don't have! Foods Now I will try to make the cookies! haha
Regular beaters will work just fine.
levidan, use the mixer you've got. back in the day, i only used a wooden spoon. cookies came out great. best regards!
I got this email recipe today 03/18/2011, and I have a question for anyone that can answer this. The recipe states, "High speed in the bowl of a mixer with the paddle", however I do not have a paddle with my stand mixer. Will the recipe work just as well with regular beaters? I hope someone else got this recipe e-mail today as well.
Rating: Unrated
08/05/2010
High altitude...Add 2 tablespoons flour, cut back the baking soda by about one third, reduce butter and sugar by 1 tablespoon each. Use extra large eggs.
Rating: Unrated
08/02/2010
Cookies are good, but was wondering if there were any changes for a higher altitude. They ended up being about 4 inches across and only 1/8 of an inch in thickness. Husband likes them.
Rating: Unrated
11/17/2008
made these for a family party last month and received some very high praise. one guest told me they reminded him of his mom's recipe from when he was a boy. also made them for 2 bake sales and they sold right out.
All Reviews for Lucky Lemon Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lucky Lemon Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
