Hope everyone enjoyed their weekend...I know some of you lucky ones out there even got a 3-day weekend to boot! Mr.S. and I packed up and headed out of town for a few days to get some fresh air and meet up with some friends up in Tahoe for a couple of days for some R&R. Since I'm still swimming in all those Meyer lemons, I made a big batch of giant lemon sugar cookies. Oh my goodness ya'll, these babies are...as some of my friends would put it---"amazeballs!" Minimal ingredients, quick to make, lots of flavor, you've got to try some...get to it---scoot! (Btw, they're great on their own but even more magical paired up with some creamy ice cream.)
Lemon Sugar Cookies (recipe by Pinch My Salt)
Makes about 24 giant cookies
- 2 c sugar, divided
- zest of two lemons, divided (Meyers if you have them)
- 1 c butter, softened
- 2 eggs, room temperature
- 1 tsp vanilla
- 1 Tbsp lemon juice, fresh
- 2 3/4 c flour
- 1/4 tsp salt
- 2 tsp cream of tartar
- 1 tsp baking soda
1. Prepare lemon sugar: In a mini food processor (I used my regular Cuisinart), blend 1/2 cup of 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. In a large mixing bowl, cream together butter and remaining 1 1/2 cups of sugar. Blend in eggs, one at a time; add vanilla, lemon juice, and remaining lemon zest. Add the flour mixture, one cup at a time, blending well after each addition until all flour is incorporated.
3. Refrigerate dough for one hour.
4. Preheat oven to 350. Shape cookies using a jumbo cookie scoop or your hands; shape two tablespoons of dough into a ball and roll in lemon sugar. Place ball of dough on prepared 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. Bake for 10-12 minutes.