Giant Lemon Sugar Cookies Recipes

GIANT LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. 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., 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 until light brown, 12-15 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.

GIANT LEMON SUGAR COOKIES

Steps:

• 1. PREHEAT OVEN @ 350 degrees BAKE 10-12 Minutes . . MAKES 24 GIANT cookies
• 2. 1st. Prepare LEMON SUGAR: In mini food processor, blend 1/2 C sugar with 1 tsp LEMON ZEST. pulse several times till incorporated well into the sugar. Place in shallow bowl and SET ASIDE.
• 3. PREPARE COOKIE DOUGH: Stir together Flour salt Cream of tartar and baking soda, set aside.
• 4. In large Mixing bowl, CREAM together BUTTER, and remaining 1 1/2 C sugar, Blend in eggs, one at a time, thn add Vanilla, lemon juice, and remaining Lemon Zest.
• 5. ADD FLOUR MIXTURE, one cupat a time, blending well after each cup until well incorporated. CHILL DOUGH 1 HR.
• 6. SHAPE THE COOKIES: using a jumbo cookie scoop or your hands, Shape 2 TBS full of dough into a ball then roll into lemon sugar.
• 7. Place on Cookie sheet Flatten, by pressing lightly down with bottom of a glass util cookie is about 1/2" thick. REPEAT.
• 8. (6) cookies will fit on one 18" X 13" baking sheet.

GIANT LEMON SUGAR COOKIES - REAL LEMON

Steps:

• 1. Prepare lemon sugar: In a mini food processor (I used my regular Cuisinart), blend 1/2 cup of sugar with 1 teaspoon lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
• 2. Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar, and bakign soda. Set aside. In a large mixing bowl, cream together butter and remaining 1 1/2 cups of sugar. Blend in eggs, one at a time; add vanilla, lemon juice, and remaining lemon zest. Add the flour mixture, one cup at a time, blending well after each addition until all flour is incorporated.
• 3. Refrigerate dough for one hour.
• 4. Preheat oven to 350. Shape cookies using a jumbo cookie scoop or your hands; shape two tablespoons of dough into a ball and roll in lemon sugar. Place ball of dough on prepared cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18 x 13 baking sheet. Bake for 10-12 minutes.

GIANT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.