Last September, I was reading Design*Sponge and spotted this cookie recipe from food bloggers Big Girls, Small Kitchen. Being September and apple season at the time, cider and apple pie was all I craved. So I tucked this recipe away for springtime. Now, spring is so close I can taste it. And it tastes like big, giant, chewy lemon sugar cookies. It reminds me a lot of the "Lemonade cookies" sold at The City Market.
Giant Chewy Lemon Sugar Cookies
Makes about 20 cookies
2 ¼ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter
1 cup sugar
zest of 1 lemon
1/3 cup coarse sugar (plain, granulated sugar works if it’s all you have)
1. Preheat the oven to 375°F. Line your baking sheets with parchment paper.
2. Sift the flour, salt and baking soda together.
3. Cream the butter, 1 cup of sugar and lemon zest until very smooth. Add the egg and continue to beat until fluffy. Pour in the dry ingredients and mix until just combined — you don’t want to overmix.
4. Spread the remaining 1/3 cup sugar onto a shallow plate. Form balls out of the cookie dough 2 inches in diameter and roll them through the sugar. Arrange on a cookie sheet 4 inches apart — these spread!
5. Bake for 8 to 10 minutes, until just the edges are golden. The tops of the cookies should remain pale. Cool completely on the cookie sheets before removing to a plate.