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MarthStewart once tweeted out her recipe for Sugar Cookies — instructions are thbrief.  | Larry Crowe

Martha Stewart once tweeted out her recipe for Sugar Cookies — the instructions are that brief. | Larry Crowe

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Updated: January 13, 2013 6:06AM


3 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1¾ cups granulated sugar

¼ cup packed light-brown sugar

1 tablespoon finely grated lemon zest

1 cup (2 sticks) unsalted butter, softened

2 large eggs

1 tablespoon fresh lemon juice

Sanding sugar, for sprinkling

Preheat oven to 350 degrees. In large bowl, sift flour, baking soda and salt; set aside.

In bowl of an electric mixer fitted with a paddle attachment, put sugars and lemon zest. Mix on medium about 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.

Using a 2-inch ice cream scoop, put dough on parchment-lined baking sheets, spacing cookies 2 inches apart. Using spatula, flatten cookies slightly. Sprinkle tops with sanding sugar, then lightly brush with wet pastry brush and sprinkle with more sanding sugar.

Bake cookies until golden (about 15 minutes). Let cool on sheets on wire racks for 5 minutes. Using spatula, transfer cookies to racks; let cool completely.

Cookies can be stored in airtight container at room temperature up to 3 days.

From Martha Stewart Living

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