Giant Lemon Sugar Cookies ...from the kitchen of One Perfect Bite adapted from Taste of Home

By Foodiewife

Ingredients

• 2 cups sugar, divided use
• Zest of 2 large lemons, divided use
• 1 cup butter, softened
• 2 large eggs, at room temperature
• 1 to 2 teaspoon lemon extract
• 1 tablespoon lemon juice
• 2-3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda

Details

Adapted from oneperfectbite.blogspot.com

Preparation

Step 1

1) To make lemon sugar: Combine 1/2 cup sugar with 1 teaspoon lemon zest in the bowl of a mini-food processor.

Pulse until lemon zest is incorporated into sugar. Pour into a small bowl and stir to break up any clumps. Set aside.

2) To make cookie dough: Combine flour, salt, cream of tartar and baking soda in a medium bowl. Set aside.

In a large mixing bowl, cream butter with reserved 1-1/2 cups sugar. Blend in eggs, one at a time.

Add lemon extract, lemon juice and reserved lemon zest.

Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for at least 1 hour.

3) To bake cookies: Preheat oven to 350 degrees F.

Shape dough into balls using 2 tablespoons of dough for each cookie. Roll in reserved lemon sugar.

Bake in batches of six cookies per 18 x 13-inch baking sheets. Place balls of sugar coated dough on cookie sheets. Press down with the bottom of a glass or measuring cup until cookie is about 1/2-inch thick.

Bake cookies for 12-14 minutes. Remove tray from oven. Let cookie sit on tray for 5 minutes before transferring to cooling rack.

Yield: 24 saucer-sized cookies.