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Exploring, creating, & reflecting one day at a time

I have a lot of fruit trees in my yard: peaches, plums, oranges, apples, avocados, grapefruits, bananas, and lemons! Our lemon tree is mass producing lemons right now; when I went to pick a few yesterday, I had about 40 options. And these are serious lemons.

They are BIG. I know my last post was about giant blueberry muffins…but no, I do not have an obsession with giant things. Sometimes they’re fun though. And I think it has to be a proven fact that the bigger the dessert, the more crowd pleasing it is. I tried this recipe from one of my favorite blogs–Pinch My Salt–back in March and it was an instant hit. Everything I’ve made from this blog has been a hit, actually, but that’s another post. These giant lemon sugar cookies are delicious. Perfectly chewy (because of the cream of tartar), and pleasantly large, these cookies always produce satisfied customers..err..consumers. With just six cookies fitting on a cookie sheet, it’s surprising how many people end up eating 2 or 3 of these monsters.

This time around, because my mom’s friends wanted some and I was going to give some to my friends, I doubled the recipe and made a super batch of super cookies. My stand mixer couldn’t handle such a large load (four sticks of butter!), so in the end I had to hand mix a lot of the dough. I consider that my workout for the day.

Giant Lemon Sugar Cookies

From PinchMySalt


  • 2 C. sugar, divided
  • Zest of 2 lemons, divided
  • 1 C. butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 2 3/4 C flour
  • 1/4 teaspoon salt
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda


  1. Prepare lemon sugar: In a mini food processor, blend 1/2 C. 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 baking soda. Set aside.
  3. In a large mixing bowl, cream together butter and remaining 1 1/2 C. sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
  4. Refrigerate dough for one hour.
  5. Preheat oven to 350 degrees.
  6. Shape the cookies: Using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on 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.
  7. Bake cookies for 10-12 minutes at 350 degrees.

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