Earlier this month I was thumbing through my copy of Martha Stewart Living Magazine when I found this little gem of a recipe: Sparkly Lemon Cookies. While I was already sold on the lemon factor, the glittery sprinkles sealed the deal! Thankfully, the folks over at Martha Stewart were kind enough to share the recipe for these festive holiday treats.
Whether you’re in need of a last minute gift or hoping to bake something sweet for the holidays, these are the must-bake cookies of the season. Plus, they’re as tasty as they are cute. Pretty tough to resist, right?
Here’s how to make them:
Recipe courtesy of Martha Stewart
Makes 40 cookies
Star-shaped edible glitter (Michaels.com) is an optional embellishment for these lemon cookies. The topping really makes them sparkle, but you could also use coarse sanding sugar or simply leave the cookies glazed.
- 2 cups all-purpose flour
- 1 stick plus 2 ½ tablespoons unsalted butter, room temperature
- ½ cup plus 2 tablespoons granulated sugar
- 3 lemons, zested and juiced (1/3 cup juice)
- 2 large eggs
- ¼ cup whole milk
- 2 ¾ cups confectioners’ sugar
- Start-shaped edible glitter or coarse sanding sugar, for sprinkling (optional)
- Preheat oven to 325-degrees. Whisk together flour and ¼ teaspoon 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. Reduce speed to low, and gradually beat in flour mixture.
- Slowly add milk, and beat on medium speed for 5 minutes.
- Transfer dough to a pastry bag fitted with a ½- inch plain round trip.
- Pipe 1 ½- inch rounds onto parchment-lined baking sheets.
- Bake until bottoms are pale gold, 16 to 18 minutes.
- Let cool completely on sheets set on wire racks.
- Whisk together confectionsers’ sugar and lemon juice in a small bowl until smooth.
- Brush glaze onto cookies, and sprinkle with edible glitter.
Note: Cookies can be stored at room temperature for up to 3 days.
What’s your favorite holiday cookie recipe?