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These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

Source: Martha Stewart Living, August 2005



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How would you rate this recipe?
  • LindaChef 55
    15 JUN, 2014
    I'm wondering if the baking soda should have been baking powder. These cookies were very thin and flat. I'm replacing the soda for baking powder next time and see what happens.
  • limeyg
    9 OCT, 2013
    Dangerously yummy, decadently rich, delightfully NEED to make these! My only complaint is the size/yield; with a 2-inch scoop I only got 16 MONSTER cookies. I would make them at least half the size next time (all the more to enjoy!). I also played a bit with the white/brown sugar ratio, but only to a negligible degree (also, I omitted the sugar topping, as these were plenty sweet and textural without). This is a store-away-pass-on-to-children sort of recipe.
  • Gingersnap
    31 JUL, 2013
    This is a great recipe! I replaced the lemon ingredients with a little extra vanilla extract and enjoyed a delicious treat!
  • MS12416096
    18 JUN, 2013
    I have made these cookies many times and even got a blue ribbon at the county fair with this recipe. Everyone loves the cookies and they disappear fast!
  • 4145
    11 JUN, 2013
    Best lemon cookie I have found so far...chewy, crispy, lemony, easy. I did change the topping, wanting to make the cookies more lemony instead of adding the sprinkled sugar. When the cookies were cool, I brushed the entire tops with a glaze of powdered sugar and lemon juice (medium thick). Wait for the tops to harden and store single layer between wax paper. This recipe is a keeper.
  • artisticgypsy
    4 MAR, 2013
    I made these cookies and substituted lemon extract 1/4 tsp since I had no lemon. Hand rolled them into balls, put them on baking stone and flattened a bit. Didnt add any extra sugar or anything else. Baked them 12 minutes and they were delicious and perfect. Made 3 1/2 dozen.
  • remindme
    8 JAN, 2013
    These cookies are great! I put less sugar on mine and we can't stop eating them.
  • IgnusClarum
    7 JUL, 2012
    Easy and excellent! You will never buy sugar cookies from the store again.These chewy cookies have become something we crave every once in a while and only this recipe can deliver.
  • Andrea
    6 JUL, 2012
    Made these today..turned out GREAT! I also substituted the lemon with vanilla and baking them for 14 minutes did make them turn out better. I let mine sit over night in the fridge and the dough was a little stiffer just had to let it warm up a bit.
  • J3ANA
    2 JUN, 2012
    Tasty. I substituted lemon juice with vanilla extract and they came out great!

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