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Giant Lemon Sugar Cookies

 Giant Lemon Sugar Cookies
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
14 ServingsPrep: 25 min. Bake: 15 min./batch


  • 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


  • 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.

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Giant Lemon Sugar Cookies (continued)

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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.