Giant Lemon Sugar Cookies Recipe
- 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.
1 cookie: 340 calories, 14g fat (8g saturated fat), 65mg cholesterol, 147mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 4g protein.
Reviews for Giant Lemon Sugar Cookies
"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."
"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."
"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!"
"Couldn't taste the lemon at all and they turned out too crunchy. Will not be making these again."
"Made these for my daughter who loves lemon. She really loved them!"
"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!"
"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."
"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."
"looks delish...about the lemon flavour...what about adding some lemon extract to enhance the flavour"
"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."
"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!"
"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."
"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!"
"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."
"these are delicious! I made them a little smaller than what the recipes says and I got over 2 doz. out of the recipe! Everyone that tried them really liked them!"
"These cookies have a very nice flavor. They're soft on the inside and crunchy on the outside. I made regular-sized cookies (about 4 dozen) and baked each batch for 9 minutes. I also used 1/2 C butter and 1/2 C Crisco instead of 1 C butter."
"Such a nice twist to your basic sugar cookie. The lemon gives a nice fresh and summery taste. I will make them smaller next time so they are just a bite of summer."
"2 thumbs up from the very picky 14 yr. old boy! He loved them! I couldn't find coarse sugar at the grocery so I used the sugar toppings for cupcakes. The gold colored sugar made them sparkle! They were quite large so one cookie made the perfect sweet & fresh-tasting end to the meal!"
"These were ok. first,they are huge!! Over 300 calories for one cookie. I made them smaller so I could take them to work and share with everyone. These cookies spread, so I stopped smashing them before I before I baked them. They came out really thin. Not sure what I did."
"I didn't bake them as big, either. I used a small scoop, fitting 9 per cookie sheet. They are delicious!"
"Delicious! I will probably make these again, but I will not make them so big. Loved the lemon addition to your standard sugar cookies."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.