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Giant Lemon Sugar Cookies Recipe

Giant Lemon Sugar Cookies Recipe

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 YIELD:14 servings

Ingredients

  • 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

Directions

  • 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.

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.

Wine Pairings

Sweet White Wine

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