Giant Sugar Cookies

Random last minute cookies I made for T&F Day.

Giant Sugar Cookies

Giant Sugar Cookies

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon each – vanilla extract and fresh lemon zest
1 large egg

Whisk flour, baking soda, cream of tartar and salt together in a medium bowl.

Cream butter, oil, and both sugars in a mixing bowl; beat in vanilla, lemon zest and egg. With a mixing spoon, stir the flour mixture into the butter mixture until well mixed.

Chill dough for 1-2 hours. Preheat oven to 350 degrees F.

Using a 1/4 cup measure, shape dough into large rounds and place on cookie sheets, spacing 3 ½ inches apart (6 cookies to a sheet). Press down slightly and sprinkle tops with sparkly sugar. Bake on middle rack for 18-22 minutes or until edges are lightly browned.

Makes 12 big cookies

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Comments

  1. says

    My mom would love these for her farmer’s market sales as she hates rolling out sugar cookie dough! Do these work well frosted? She always does big pink cookies with the sprinkles.

    You’ve been a busy baking Lady, it looks like!

    I probably have 5-10 things I’ve baked over the last month or so that I just haven’t been able to get posted, but want to–like those pineapple cheesecake squares. Don’t know how you do it!

  2. says

    I don’t really like sugar cookies, but my husband LOVES them. And these sound man-sized! :) Nice thing about sugar cookies is that I about always have all the ingredients on hand. So, I might make these for him this afternoon since he’s making dinner on the grill for me tonight! I don’t have the ‘sparkly sugar’ (in big granules like that), would regular colored sugar work?

  3. Debbie says

    These look delicious! I love sugar cookies but the last recipe I made came out really thin and crunchy. Are these more on the soft side? They sure look thick in the pictures!

  4. says

    Debbie, I think you would like these. I measured my flour by scooping and sweeping and used about 9 1/2 oz. If you use that much flour (2 cups, scooped and sweeped) the cookies shouldn’t come out too thin. Also, chill the dough as directed.

    Mine were thick in the center and thin and crisp around the edges.

  5. says

    Hey Anna!

    At the risk of being extremely annoying, and since I can’t find a way to contact you via email, I decided to comment here, on a recipe I plan to try, to ask my question.

    I read through your files all the time. I just love it and I always get lots of ideas and I’ve tried many of your recipes (I bake 3-5 times a week). I was wondering if maybe there happens not to be a reason for it, if it would be possible for you to make it so that when someone searches through your recipes, more of them fit on the page? Because your right sidebar goes so long, and when I scroll down viewing recipes by category, they often end less than half way down the page and then there’s a clickable “next page”. Maybe you prefer this, or it makes the pages come up quicker or something, but I thought that maybe if it’s just because it’s on some sort of default that you wouldn’t mind switching it so more recipes appear on the page?

    Just thought I’d ask. Love your blog! Thanks for trying out so many recipes so I have a review and a picture before I try them out myself!

    Lisa

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