Giant Lemon Sugar Cookies Recipe
Giant Lemon Sugar Cookies Recipe photo by Taste of Home
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Giant Lemon Sugar Cookies Recipe

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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 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
MAKES: 14 servings


  • 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

Nutritional Facts

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


  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.
Originally published as Giant Lemon Sugar Cookies in Taste of Home June/July 2014

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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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."

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!"

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."

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

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

KristineChayes User ID: 1441542 226004
Reviewed May. 7, 2015 Edited Mar. 2, 2016

"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 sprnkled the cookies in course sugar (regular sugar works, too) and baked them. This recipe is a keeper!"

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."

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."

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"

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."

Therapymom User ID: 7966150 121545
Reviewed Sep. 1, 2014

"I would've gave this recipe 5 stars if they weren't so sweet. I added more lemon juice and decreased the amount of sugar by 1/4 cup the second time that I made them. I also made them smaller than what the original recipe called for. Nice spin on traditional sugar cookies. My kids and family loved them!"

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