Giant Lemon Sugar Cookies Recipe

4.5 21 20
Giant Lemon Sugar Cookies Recipe
Giant Lemon Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Giant Lemon Sugar Cookies Recipe

Read Reviews
4.5 21 20
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch

Ingredients

  • 1 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1-1/2 teaspoons grated lemon peel
  • 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 peel 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 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers. Yield: 14 cookies.
Test Kitchen Tip
  • Want a stronger lemon flavor? Add 1/4 to 1/2 tsp of lemon extract to give these a boost.
  • Originally published as Giant Lemon Sugar Cookies in Taste of Home June/July 2014

    Nutritional Facts

    1 cookie: 340 calories, 14g fat (8g saturated fat), 65mg cholesterol, 147mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 4g protein.

    • 1 cup unsalted butter, softened
    • 1-1/2 cups sugar
    • 1/2 cup packed brown sugar
    • 2 large eggs
    • 1-1/2 teaspoons grated lemon peel
    • 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
    1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon peel and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture.
    2. 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.
    3. Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers. Yield: 14 cookies.
    Test Kitchen Tip
  • Want a stronger lemon flavor? Add 1/4 to 1/2 tsp of lemon extract to give these a boost.
  • Originally published as Giant Lemon Sugar Cookies in Taste of Home June/July 2014

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    Reviews forGiant Lemon Sugar Cookies

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    MY REVIEW
    VanMiles User ID: 8964543 256495
    Reviewed Nov. 7, 2016

    "Made this for the first time a monto ago. My mom took the rest of the cookies to work..and they all went crazy. NOW everyone wants this recipe. SO yummy, and soft. An elegant cookie."

    MY REVIEW
    Jolena User ID: 87898 249719
    Reviewed Jun. 23, 2016

    "This cookie is just delicious! I have made it several times and it turns out perfect...soft, chewy, light and lemony. You will not regret making these again and again."

    MY REVIEW
    jenk3660 User ID: 8782968 244394
    Reviewed Feb. 24, 2016

    "Great recipe! I took a little advice off of the other reviews and added 1 tablespoon of lemon extract for more lemon flavor. I, too, made smaller cookies to stretch the recipe further and to share with others. Thanks for submitting this recipe. It's a keeper!"

    MY REVIEW
    cbenne12 User ID: 7424916 231279
    Reviewed Aug. 15, 2015

    "Couldn't taste the lemon at all and they turned out too crunchy. Will not be making these again."

    MY REVIEW
    angieact1 User ID: 1990802 229481
    Reviewed Jul. 13, 2015

    "Made these for my daughter who loves lemon. She really loved them!"

    MY REVIEW
    KristineChayes User ID: 1441542 226004
    Reviewed May. 7, 2015 Edited Jan. 21, 2017

    "I made a batch of these cookies this morning & they are very good, look like giant bakery cookies with their pretty sugar-crackled tops! In addition to the lemon juice and grated peel, I added a tablespoon of lemon extract to enhance the taste (my family loves lemon). Using a level 1/4 cup batter, the recipe made 19 large cookies. I did not brush the tops with water, just sprinkled the cookies in coarse sugar (regular sugar works, too) and baked them. This recipe is a keeper!"

    MY REVIEW
    thomsmom User ID: 2041371 220714
    Reviewed Feb. 17, 2015

    "Thank you Tmama71, Good cookie recipe. Please note: The individual lemon imparts the flavor and some lemons just are not that lemony , neither the juice nor the zest. Taste a drop before adding if it is not vey sour add more juice or get another lemon. You want a Eureka lemon not a Meyer. Also be sure the lemon is ripe the ones on stores generally are not. Hope this helps."

    MY REVIEW
    mehulse User ID: 1137648 220644
    Reviewed Feb. 16, 2015

    "If you are looking for a lemony cookie, this isn't it. Even though the description says it has a "light" lemon flavor, that's an exaggeration."

    MY REVIEW
    kiersie User ID: 700529 220085
    Reviewed Feb. 8, 2015

    "looks delish...about the lemon flavour...what about adding some lemon extract to enhance the flavour"

    MY REVIEW
    Tmama71 User ID: 5989803 215400
    Reviewed Dec. 20, 2014

    "I'm giving it a 5-star rating because I substituted King Arthur Flour Gluten-Free baking Mix when I made these and they turned out great! I agree with Therapymom about more lemon juice. I added 3 tablespoons and still didn't have as much lemon-taste as I would prefer. So next round, I'll add 4 and see how it goes. Crispy outside and nicely chewy inside. Great cookie and glad the gluten-free flour mix worked well. I also love that no chilling was needed to make these."

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