Giant Lemon Sugar Cookies
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
YIELD: 14 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
Ingredients
-
1 cup unsalted butter, softened
-
1-1/2 cups sugar
-
1/2 cup packed brown sugar
-
2 large eggs, room temperature
-
1-1/2 teaspoons grated lemon zest
-
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, 5-7 minutes. Beat in eggs. Beat in lemon zest 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 until light brown, 12-15 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts
1 cookie: 340 calories, 14g fat (8g saturated fat), 65mg cholesterol, 147mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC