Sparkly Lemon Cookies

photo creds: Martha Stewart Magazine












Lemonade in a cookie form.  Course sanding sugar makes these sparkle, but feel free to mix it up with other colored sanding sugar or edible glitter!




Size: makes about 40

2 cups all-purpose unbleached flour
1 stick plus 2 1/2 tbsp unsalted butter, room temperature
1/2 cup plus 2 tbsp granulated sugar
3 lemons, zested and juiced (1/3 cup juice, which you keep to make glaze)
2 large eggs
1/4 cup whole milk
2 3/4 cups confectioners' sugar
Course sanding sugar, for sprinkling**


Preheat oven to 325F.  Whisk together flour and 1/4 tsp salt in a small bowl.  Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 minutes.  Beat in eggs, one at a time.  Reduce speed to low, and gradually beat in flour mixture.  Slowly add whole milk, and beat on medium speed for 5 minutes.

Transfer dough to a pastry bag fitted with a 1/2″ plain round tip.  Pipe 1  1/2″ rounds onto parchment-lined baking sheets.  Bake until bottoms are pale gold, 10-12 minutes.  Let cool completely on sheets set on wire racks.

Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth.  Brush glaze onto cookies, and sprinkle with course sanding sugar. **(The edible stars were purchased at Michael’s Craft Store)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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