Giant Lemon Sugar Cookies Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly.
• Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl.
• Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined.
• Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.

Steps:

• Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
• In a bowl of stand mixer, cream butter and sugars together until smooth.
• Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
• Gradually add flour mixture, mixing just to combine.
• Chill dough until slightly firm, about 1 hour.
• Preheat oven to 350°; line 2 baking sheets with parchment paper.
• Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
• Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
• Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
• Let cookies cool on the pan for 5 minutes, then transfer to a rack.
• Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
• Allow to harden before serving.

Steps:

• Preheat oven to 350°.
• Sift flour, baking soda, and salt into a bowl and set aside.
• Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
• Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
• Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
• Reduce speed and gradually add flour mixture. Mix until just combined.
• Chill mixture for at least 15 minutes.
• Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
• Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
• Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
• If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
• Return to freezer for approximately 5 minutes.
• Bake at 350° for 15 minutes.
• Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
• Repeat from step 8 till cookie mixture is depleted.
• Cookies can be stored in an airtight container at room temperature up to 3 days.
• Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.