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

Giant Lemon Sugar Cookies Recipe

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
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 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 equals 340 calories, 14 g fat (8 g saturated fat), 65 mg cholesterol, 147 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g 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

Nutritional Facts

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

Sweet White Wine

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

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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."

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!"

Reviewed Jul. 27, 2014

"These were delicious! I love lemon and thought maybe they needed extract for that lemon flavor but it came through really well here. I didn't have coarse sugar so I sprinkled with flaked coconut."

Reviewed Jul. 26, 2014

"I made these smaller than the recipe called for and they were still plenty big. It is very humid here and the bottom cookies stuck together on the bottom of the cookie jar, so next time I'll use some wax paper to separate them. A definite keeper!"

Reviewed Jul. 15, 2014

"I made these, but they didn't have much of a lemon flavor. They were just good sugar cookies. Next time I will add maybe one more tbsp. of lemon juice and a little more lemon zest. I also made them in smaller batches."

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