Giant Sugar Cookies

from ButterYum
makes eighteen 4-inch cookies


  • 3 cups all purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon coarse salt

  • 1 3/4 cups granulated sugar

  • 1/4 cup light brown sugar (dark brown is fine too)

  • 1 tablespoon grated lemon zest (orange or lime would also be nice)

  • 1 cup unsalted butter, room temp

  • 2 large eggs

  • 1 tablespoon fresh lemon juice (orange or lime would also be nice)

  • Sanding sugar for sprinkling (Turbinado or 'Sugar in the Raw' could also be used)


  1. Preheat oven to 350F. In a med bowl, combine flour baking soda, and salt; set aside. In stand mixer bowl, cream sugars and zest with the paddle attachment (I used my favorite BeaterBlade attachment). Add butter and beat until light and fluffy (a minute or so). Add eggs, one at a time. Add juice. Reduce speed and slowly add reserved dry ingredients. Mix just until incorporated.

  2. Using a 2-inch ice cream scoop (#20), drop dough onto silicone or parchment lined cookie sheets (6 per sheet). Be sure cookies are spaced 3 inches apart. Press dough slightly to flatten the tops, sprinkle with sanding sugar. Bake for 15 minutes. Remove immediately from cookie sheet and cool completely on wire racks. Store in airtight container.


  • Recipe can definitely be doubled (use a 6-qt or larger mixer).

  • For best results, bake one tray at a time.

  • Be sure cookie sheets are completely cool before using.

  • To maintain soft, chewy texture, store cookies in an airtight container soon after they've cooled completely.

adapted from Martha Stewart's Cookies