Giant Lemon Sugar Cookies

giant lemon sugar cookiesGreat to bring to a BBQ or summer picnic! These giant cookies have a soft, chewy lemon flavor and a bit of sugar crunch on top. Use floured hands while rolling the dough to reduce sticking. Also try and use fresh lemon juice; it adds so much more flavor!

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Preheat oven to 350. Lightly grease cookie sheets. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs. Beat in lemon juice, grated peel, and shortening.

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In a separate bowl, whisk together flour, baking soda, and salt.

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Gradually beat flour mixture into creamed mixture.

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Shape 1/4 cupfuls of dough into balls and place onto greased cookie sheets. Leave plenty of room between the cookies for room to grow. Use the bottom of the measuring cup to flatten to about 3/4 inch thickness. Lightly brush tops with water and sprinkle with coarse sugar.

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Bake for 12-15 minutes, or until golden. Let cool on cookie sheet for 2 minutes before transferring to wire rack. Store in an airtight container once cool.

Giant Lemon Sugar Cookies
Great to bring to a BBQ or summer picnic! These giant cookies have a soft, chewy lemon flavor and a bit of sugar crunch on top.
Giant Lemon Sugar Cookies
Great to bring to a BBQ or summer picnic! These giant cookies have a soft, chewy lemon flavor and a bit of sugar crunch on top.
Ingredients
  • 1 cup butter unsalted, softened
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar packed
  • 2 eggs
  • 1 1/2 tsp lemon zest
  • 2 tbsp lemon juice fresh
  • 3 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp shortening
  • 4 tsp sugar coarse, for dusting
Instructions
  1. Preheat oven to 350. Lightly grease cookie sheets. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs. Beat in lemon juice, grated peel, and shortening.
  2. In a separate bowl, whisk together flour, baking soda, and salt.
  3. Gradually beat flour mixture into creamed mixture.
  4. Shape 1/4 cupfuls of dough into balls and place onto greased cookie sheets. Use the bottom of the measuring cup to flatten to about 3/4 inch thickness. Lightly brush tops with water and sprinkle with coarse sugar.
  5. Bake for 12-15 minutes, or until golden. Let cool on cookie sheet for 2 minutes before transferring to wire rack. Store in an airtight container once cool.

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