Old-Fashioned Sugar Cookies PRINT
- YIELD: 18 servings
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
This recipe comes from Martha Stewart Cookies. For more pictures and directions, please visit my foodblog at
|3||cups all-purpose flour|
|1||teaspoon baking soda|
|1¾||cups granulated sugar|
|¼||cup packed light-brown sugar|
|1||tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice|
|1||cup unsalted butter, (2 sticks), softened|
|Sanding sugar, for sprinkling|
Preheat oven to 350 degrees.
Sift flour, baking soda, and salt into a bowl; set aside.
Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds.
Add butter; mix until pale and fluffy, about 1 minute.
Mix in eggs, 1 at a time, and then the lemon juice.
Reduce speed; gradually add flour mixture, and mix until just combined.
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets.
Flatten cookies slightly with a spatula.
Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
Bake cookies until golden, about 15 minutes.
Let cool on sheets on wire racks for 5 minutes.
Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.