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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?
  • 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!
  • MS12022345
    17 DEC, 2011
    These were absolutely delicious! I made three different versions of them for three batches because I made small cookies. I made a vanilla bean version, spice version and lemon version. For the vanilla version, I omitted the zest and added one whole vanilla bean and these were a favourite. For the lemon version I doubled the zest and for the spice I added half the normal zest and one teaspoon of cinnamon and a pinch of nutmeg. Simply delicious, light, chewy and perfect!

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