Giant Lemon Sugar Cookies

When they say giant, they mean GIANT. These things are massive. Not necessarily thick or anything, but they are very large. I didn't want to have a million cookie sheets with only a handful of cookies on each one so I probably put them closer together than I should have. Ok, yes, they were way too close together. Most of them ran into each other and getting them off the cookie sheet was like lifting a literal sheet of cookie. They may have looked funny, but still tasted good.

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 2 large eggs, room temperature
• 1 1/2 tsp grated lemon zest
• 2 Tbsp lemon juice
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 4 tsp coarse sugar

Preheat oven to 350 degrees. In a large bowl, cream butter and regular and brown 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 inches apart on greased baking sheets. Flatten to 3/4 inch thickness with bottom of the 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.

NOTE: I didn't have coarse sugar. I had cane sugar and regular sugar. I used some cane sugar on some, but really, you couldn't tell. The coarse sugar would add a nice touch, but wasn't necessary for me.

Makes 14 cookies

Prep Time: 10 minutes
Total Time: 25 minutes

Recipe from Taste of Home