These crisp, lemony sugar cookies will lend a touch of whimsy to a spring bridal or baby shower, but you can enjoy them anytime—rain or shine.

　　

Ingredients

makes about 2 1/2 dozen

　　1 1/2 cups all-purpose flour, plus more for dusting

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　6 tablespoons (3/4 stick) unsalted butter, room temperature

　　1/2 cup plus 2 tablespoons granulated sugar

　　2 tablespoons confectioners’ sugar

　　1 vanilla bean, split, seeds scraped and reserved

　　Finely grated zest of 1/2 lemon

　　1 large egg

　　Small-Batch Royal Icing (recipe follows)

　　Fine sanding sugar, for sprinkling

　　

SMALL-BATCH ROYAL ICING

2 1/4 cups confectioners’ sugar

　　7 1/2 teaspoons meringue powder

　　1/4 cup water

　　

Step 1

Whisk together flour, baking powder, and salt in a bowl.

　　

Step 2

Put butter, granulated and confectioners’ sugars, vanilla seeds, and zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches; mix until combined.

　　

Step 3

Roll out dough between 2 pieces of lightly floured parchment paper to 1/8 inch thick. Refrigerate until firm, about 45 minutes.

　　

Step 4

Remove parchment. Using a 3-inch umbrella cutter, cut out shapes. Chill in freezer until dough is very firm, about 15 minutes. Reroll scraps, cut out, and chill in same manner.

　　

Step 5

Preheat oven to 375°F. Space cookies 2 inches apart on parchment paper–lined baking sheets. Bake until pale golden, 5 to 6 minutes. Transfer cookies to wire racks to cool.

　　

Step 6

Transfer icing to a pastry bag fitted with a small plain round tip, such as Ateco #2. Decorate each cookie with icing, and then immediately sprinkle with sanding sugar. Let set, about 2 hours. Cookies can be stored in an airtight container at room temperature up to 1 week.

　　

SMALL- BATCH ROYAL ICING

Step 7

Put confectioners’ sugar, meringue powder, and water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed 10 minutes. Use immediately, or store in an airtight container up to 2 days (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.

　　Martha Stewart's Cookies