Martha Stewart Lemon Sugar Cookies Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
• Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
• In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
• Stir in currants and lemon zest.
• Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
• Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.