Martha Stewart's Old Fashioned Lemon-Sugar Cookies
Martha Stewart's Old Fashioned Lemon-Sugar Cookies is a easy American recipe that serves 24. 150 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 11 min | Cook: 25 min | Total: 51 min
Cost: $3.86 total, $0.16 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 2 sticks Unsalted Butter (softened, room temperature)
- 1.75 cups Granulated Sugar
- 0.25 cup Light Brown Sugar (packed)
- 2 Large Eggs (room temperature)
- 1 tablespoon Lemon Zest (from a bright lemon)
- 1 tablespoon Fresh Lemon Juice (approximately juice of half a lemon)
- 2 tablespoons Sanding Sugar (sprinkled on top for sparkle)
- 1 teaspoon Water (brushes tops to help sugar adhere)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together 3 cups all‑purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt until light and free of lumps.
Time: PT2M
Cream Butter and Sugars
In the bowl of a hand mixer, beat 2 sticks softened unsalted butter with 1 ¾ cups granulated sugar and ¼ cup packed light brown sugar until the mixture is light, fluffy, and pale in color.
Time: PT4M
Add Eggs and Lemon
Add 2 large eggs, one at a time, mixing well after each. Then stir in 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice.
Time: PT2M
Incorporate Dry Ingredients
Gradually add the whisked flour mixture to the butter‑sugar‑egg mixture, mixing on low speed until just combined. Do not over‑mix.
Time: PT3M
Preheat Oven
Preheat the oven to 350°F (177°C).
Time: PT10M
Temperature: 350°F
Prepare Baking Sheets
Line cookie sheets with parchment paper.
Time: PT2M
Portion and Top Cookies
Using a tablespoon or small ice‑cream scoop, place three mounds of dough onto each sheet, spacing them about 2 inches apart. Gently flatten each mound with the palm of your hand, brush the tops with a tiny amount of water, then sprinkle with sanding sugar.
Time: PT5M
Bake
Bake the cookies for 15 minutes, or until the edges are a light golden brown and the tops look set.
Time: PT15M
Temperature: 350°F
Cool
Remove the sheets from the oven, let the cookies sit for 2 minutes, then transfer them to a cooling rack to cool completely.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 1 g
- Carbohydrates
- 19 g
- Fat
- 8 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs, Citrus
Ingredient Substitutions
- Instead of All-Purpose Flour: Gluten-Free All-Purpose Flour blend
- Instead of Baking Soda: Baking powder (use 3 teaspoons)
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Coconut sugar
- Instead of Light Brown Sugar: Dark brown sugar
- Instead of Large Eggs: Egg replacer
- Instead of Lemon Zest: Lemon extract (1 tsp)
- Instead of Fresh Lemon Juice: Bottled lemon juice
- Instead of Sanding Sugar: Coarse granulated sugar
Equipment Needed
- Mixing Bowl
- Hand Mixer
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Cookie Sheet
- Parchment Paper
- Oven
- Cooling Rack
- Microplane Zester
- Lemon Juicer
Critical Steps — Do Not Skip
- Creaming butter and sugars until light and fluffy
- Incorporating dry ingredients without over‑mixing
- Preheating the oven to the correct temperature
- Baking until golden edges appear
Chef Tips from the Video
- For extra lemon punch, add a second tablespoon of lemon zest to the dough.
- Use a cookie scoop for uniform size; this ensures even baking.
- If you prefer a softer cookie, reduce the bake time by 2 minutes and let them finish setting on the cooling rack.
Troubleshooting
Cookies spread too much and become thin.
Chill the dough for 15‑20 minutes before scooping, and ensure the butter is not overly soft.
Cookies are pale and underbaked in the center.
Increase bake time by 2‑3 minutes or verify the oven temperature with an oven thermometer.
Sanding sugar does not stick to the tops.
Lightly brush the tops with water or an extra splash of lemon juice before sprinkling the sugar.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 3 months.
Room temperature: Keep in a sealed tin or cookie jar at room temperature for up to 5 days.
Make-Ahead Tips
- Bake the cookies a day ahead; they taste even better after the flavors meld.
- Freeze baked cookies in a single layer, then reheat 5 minutes at 300°F before serving.
Frequently Asked Questions
What is the cultural significance and history of Old-Fashioned Lemon Sugar Cookies in American cuisine?
Old‑fashioned sugar cookies date back to early 20th‑century American home baking, when simple butter‑sugar doughs were a staple for holidays and everyday treats. Adding lemon zest became popular in the 1930s as a way to brighten the flavor without adding extra sweetness.
What are the traditional regional variations of lemon sugar cookies in the United States?
In the Northeast, lemon sugar cookies are often rolled thin and cut with cookie cutters, while the Midwest favors a thicker, drop‑style cookie like this recipe. Some Southern versions incorporate buttermilk for extra tenderness.
How are Old-Fashioned Lemon Sugar Cookies traditionally served in American households?
They are typically served at tea time, with coffee, or as a snack during holiday gatherings. The cookies are often presented on a decorative platter alongside other classic cookies such as snickerdoodles and chocolate chip varieties.
What occasions or celebrations are Old-Fashioned Lemon Sugar Cookies associated with in American culture?
These cookies are popular for spring celebrations like Easter, for summer picnics, and for holiday cookie exchanges because the bright lemon flavor pairs well with festive décor and springtime desserts.
What makes Old-Fashioned Lemon Sugar Cookies special or unique in American cookie tradition?
The combination of a buttery, tender crumb with a fresh lemon zing and a sparkling sanding‑sugar topping sets them apart from plain sugar cookies, offering both visual appeal and a refreshing citrus note.
What are the authentic traditional ingredients for Old-Fashioned Lemon Sugar Cookies versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, unsalted butter, granulated and light brown sugars, large eggs, fresh lemon zest and juice, and sanding sugar. Acceptable substitutes are gluten‑free flour blends, margarine for butter, coconut sugar for granulated sugar, and lemon extract if fresh lemon is unavailable.
What other American dishes pair well with Old-Fashioned Lemon Sugar Cookies?
They pair beautifully with a cup of black coffee, Earl Grey tea, or a glass of chilled milk. For a dessert platter, serve them alongside lemon bars, shortbread, or fruit tarts.
What are the most common mistakes to avoid when making Old-Fashioned Lemon Sugar Cookies?
Common errors include over‑mixing the dough, which creates a tough cookie, using butter that is too warm, leading to excessive spreading, and under‑baking, which leaves the centers soft and pale. Chill the dough briefly and watch the color during baking.
Why does this Old-Fashioned Lemon Sugar Cookie recipe use sanding sugar on top instead of regular granulated sugar?
Sanding sugar has larger crystals that stay crunchy after baking, providing a sparkling visual finish and a pleasant crunch that contrasts with the soft interior. Regular sugar would melt into the surface and not give the same texture.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, elegant entertaining, seasonal recipes, and lifestyle content that blends traditional techniques with modern convenience.
How does the YouTube channel Martha Stewart's approach to baking differ from other cooking channels?
Martha Stewart’s approach emphasizes precise technique, high‑quality ingredients, and timeless presentation, often providing detailed step‑by‑step guidance and tips for achieving professional‑grade results at home, unlike many fast‑paced, trend‑driven channels.
Last updated: September 6, 2026
