Giant Sugar Cookies
This recipe gives you big, flat, sugar cookies that bend when you hold them (when cool) and
Servings 8 giant cookies
Cost 5
Ingredients
- 2 cups all-purpose flour, preferably bleached, (265 grams)
- 1 ½ teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 cup salted Land o' Lakes brand butter, softened (230 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup brown sugar (100 grams)
- 1 large egg, room temperature (48 grams)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon butter extract or Happy Home butter flavoring
Instructions
- Preheat the oven to 350 degrees F. Line two large rimmed baking sheets OR AirBake type cookie sheets with parchment paper. If using a convection oven, preheat to 330 degrees F.
- Whisk together the flour, baking soda, cream of tartar and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and both sugars on medium speed for about 2 minutes. Stop mixer, scrape the bowl and beat on medium high for another 2-3 minutes or until light and creamy.
- Add the egg and beat for another minute, stopping to scrape the side of the bowl after 30 seconds. Beat in the flavorings (vanilla, almond and butter flavoring, if using)
- Add the flour mixture, stirring just until it’s incorporated. The dough should be soft and scoopable.
- Using a large cookie scoop, scoop 8 balls of dough onto a dinner plate. Shape them into balls then press down slightly to make ¾ to 1 inch thick rounds.
- Cover tops with sparkly sugar.
- Arrange the cookie dough rounds about 5 inches apart on baking sheet. You'll probably be able to fit about 4 on one baking sheet. I recommend baking one sheet at time.
- If you are using AirBake type cookie sheets, skip this step and just bake until done. But if you are using normal baking sheets, try this. Put a rimmed baking sheet on the rack and stack a slightly larger baking sheet with the cookies on top of it so that there's a layer of air beneath the bottom of the baking sheets.
- Bake the cookies for about 15 minutes, rotating the pan halfway through, or until the cookies are lightly brown around the edges and the center appears set but is still a bit pale. It should have tons of little wrinkles and crevices.
- Let cookies cool directly on the cookie sheet for about 10 minutes or until they are firm enough to stay on a rack without falling through. Transfer to a rack and let cool completely.