Giant Lemon Sugar Cookies

A large, round lemon sugar cookie topped with sugar is measured by a yellow tape measure. Lemon slices and other cookies are visible around it on a light surface.

No ratings yet

These giant lemon sugar cookies are everything a lemon cookie should be: thick, chewy, and bold with real citrus flavor. After four rounds of testing, the winning formula uses only egg yolks for chew, a double hit of lemon zest and juice, and a 2-hour freeze before baking. You get a cookie with crisp sugar edges and a soft, pillowy center. One cookie is genuinely a full dessert.

Prep Time10

Cook Time22

Chill Time2

Course: Dessert

Cuisine: American

Keyword: giant lemon sugar cookies

Servings: cookies

Author: Beth

Ingredients

3 ¼ cups (390g) all-purpose flour
1 tsp baking soda
¼ tsp salt
1 Tbsp cornstarch
1 cup (198g) granulated sugar
4-5 Tbsp lemon zest about 4-5 lemons
1 cup (226g) unsalted butter room temperature
½ cup (100g) light brown sugar
2 Tbsp fresh lemon juice
3 egg yolks
¼ cup granulated sugar for rolling

Instructions

Whisk together the flour, baking soda, salt, and cornstarch in a bowl. Set aside.
3 ¼ cups (390g) all-purpose flour, 1 tsp baking soda, ¼ tsp salt, 1 Tbsp cornstarch
Make lemon sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and evenly combined.
1 cup (198g) granulated sugar, 4-5 Tbsp lemon zest
Add the butter and brown sugar to the lemon sugar and beat on medium-high speed for 2-3 minutes, until light and fluffy.
1 cup (226g) unsalted butter, ½ cup (100g) light brown sugar
Add in the lemon juice and egg yolks, beat again.
2 Tbsp fresh lemon juice, 3 egg yolks
Gradually add the dry mixture and mix on low until just combined. Do not overmix.
Divide the dough into 6 equal balls (about 5.7 oz each). Roll each ball in the sugar to coat, then press into a 3-inch puck.
¼ cup granulated sugar
Freeze: Place the pucks on a parchment-lined baking sheet and freeze for 2 hours. Do not skip this step — it's what keeps the cookies thick. You can also freeze them for longer, up to overnight. If freezing longer, cover the dough with plastic wrap.
When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place 2 cookies at a time on the prepared baking sheet. Sprinkle a little extra sugar on top if desired. Bake for 20-24 until the edges are set and the centers look just slightly underdone. Cool on the pan completely before transferring.

Notes

Gluten-Free: Use a 1:1 gluten-free flour blend, such as King Arthur’s Gluten Free Measure for Measure Flour. I’ve also made this recipe with gluten free flour with awesome results.

To Store: Store baked cookies in an airtight container at room temperature for up to 4 days. They stay chewy and the lemon flavor deepens on day two.

To Make Ahead: Shape and sugar the dough pucks, then freeze for up to 3 months. Bake directly from frozen at 350°F, adding about 2 minutes to the bake time.

To Freeze: Freeze shaped, unbaked pucks on a parchment-lined sheet pan for 2 hours, then transfer to a zip-top freezer bag. Baked cookies can also be frozen for up to 2 months — thaw at room temperature.

Nutrition