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Giant Lemon Sugar Cookies

These wonderfully chewy cookies have a light lemon flavor from both the juice and zest. The sanding sugar on top adds sparkle and a bit of crunch. —Michael Vyskocil, Glen Rock, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    14 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 teaspoons coarse sugar

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon zest and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture.
  • Shape 1/4 cupfuls of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to 3/4-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar.
  • Bake until light brown, 12-15 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.
Test Kitchen Tip
  • Want a stronger lemon flavor? Add 1/4 to 1/2 tsp of lemon extract to give these a boost.
  • Nutrition Facts
    1 cookie: 340 calories, 14g fat (8g saturated fat), 65mg cholesterol, 147mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 4g protein.
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