Giant Sugar Cookies

Sugar cookies are a long-time favorite of mine. An enormous sugar cookie from the grocery store bakery was usually my reward (read: bribe) for grocery shopping with my mom when I was little, so they have always felt like a super special-treatment cookie to me.

These sugar cookies are HUGE. Which I like in a cookie because I can still say “I’m just going to have a cookie for breakfast” and eat the equivalent of three.

They have the teeniest bit of crispiness around the outside, and are the perfectly soft and chewy cookie on the inside.

What I love most about sugar cookies is the flavor! They taste like butter. And sugar. And vanilla! They’re so simple and SO GOOD. Sugar cookies are making me rethink my allegiance to the chocolate chip.

For most cookies, I like to roll the dough up in plastic wrap to make a tube of cookie dough. I am no good at getting balls of dough to be the same size, and making even slices from a tube is much easier. This is also how I like to freeze cookie dough!

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Giant Sugar Cookies

An easy recipe for homemade, no-chill sugar cookies! Sour cream makes these the perfect texture – soft and chewy on the inside and crispy on the outside.

Makes 10 giant cookies.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Author: Mandy Jackson

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 8 tablespoons unsalted butter, softened
• 1 1/2 cups sugar, plus 2 teaspoons for sprinkling
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup sour cream

Directions

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

  In a medium bowl, combine flour, baking powder, salt, and baking soda. 

  In a large bowl, beat together butter and sugar for 2-4 minutes on medium-high speed, until light and creamy. Add egg and vanilla and continue beating to combine. 

  Mix in the dry ingredients. Add the sour cream and mix until smooth, scraping down the bowl as needed.

  Drop 1/4 cup mounds of dough onto baking sheets. Sprinkle with additional sugar and bake 15-18 minutes, turning baking sheets halfway through, until edges begin to crisp and tops begin to brown. Transfer cookies to rack or parchment paper to cool.

Notes

OPTIONAL TUBE METHOD: Instead of dropping balls of dough on cookie sheets, I like to roll the dough into a tube and slice. Cookie dough discs get baked as usual and the end result is evenly-sized, really uniformly shaped cookies!

Lightly spray a 16-inch piece of plastic wrap with cooking spray. Place cookie dough in the center of the plastic wrap and form into a rough log going lengthwise. Wrap the plastic wrap around the dough and roll into an even 10-inch tube. Unwrap and slice into 10 even pieces (1-inch each) and place on cookie sheets.

If freezing dough for later, I will leave it wrapped and then thaw the tube of dough in the fridge when I’m ready for cookies. It is always a good idea to have a tube of cookies in the freezer!

Adapted from Martha Stewart.