These Giant Sugar Cookies are soft and chewy with a sugar-coated crust. They’re old-fashioned cookies are just like your grandma used to make and perfect for the lunch box or an afternoon snack. They didn’t last long around here!
I’ve made loads of sugar cookie recipes, but never a bakery sized version! My family doesn’t always agree on desserts, but everyone here loves Homemade Sugar Cookies, especially when they’re supersized.
Easy Sugar Cookie Recipe
The cookie jar was empty and I saw that the hubby had bought Oreos on his latest run to the market. I knew it was time to get out my mixing bowl. I found these giant sugar cookies on my friend Danielle’s blog and knew they’d be a hit with my crew.
First, it was an easy sugar cookie recipe. No rolling or cutting involved. Second, next to chocolate chip cookies, sugar cookies are also well-loved. And finally, who doesn’t love a supersized dessert?? Let me review how to make these.
How to Make Sugar Cookies
- As with all recipes, read through the ingredients and instructions first. You may not have any coarse sugar, so decide if you want to substitute regular granulated sugar or add it to your shopping list.
- Have your eggs and butter at room temperature unless directed otherwise. They will incorporate much better if they’re not fresh from the refrigerator.
- Have your oven preheated if you don’t plan to chill the dough.
- PRO-Tip: Chilling the dough can keep the cookies from spreading if you like a thicker cookie.
- Since these are giant sugar cookies, press the dough balls with the palm of your hand to flatten them slightly before baking. This is not a typical step for regular-sized sugar cookies.
- Use a paddle attachment or wooden spoon to mix. Using the whisk attachment or hand beater will add too much air into the dough.
- When you add the flour, mix until just combined. You do not want to overstimulate the gluten. Soft, tender, and chewy cookies are the goal.
- Use a 2-inch ice cream scoop to dish out the rounds of dough. This will help keep the sizes consistent.
- Bake the cookies until they’re light golden brown. The very middle can look slightly underdone as they will continue to cook as they cool down on the cookie sheets.
- Remove to a cooling rack to finish cooling completely.
- If you’re making cut out sugar cookies, check out my favorite Christmas Sugar Cookies recipe for details.
Once your sugar cookies have cooled to room temperature, they can be stored in an airtight container for up to 3 days. They will also freeze well up to 6 months.
I bake one tray at a time to allow for good air circulation within the oven. Line your baking sheets with parchment paper to prevent sticking as well as for easy cleanup.
Bake for the time recommended in your recipe, noting that all ovens bake a little differently. When your cookies are a light golden brown and appear to be set across the surface, you can pull the pan out of the oven and onto a cooling rack.
This recipe is for “drop” cookies where the dough is basically scooped and dropped onto the baking sheet. They are rolled in sugar, but for the holidays or special occasions, a colored sugar can be used. As far as frosting goes, the crinkled surface of these cookies is not conducive to spreading frosting. But as my family says, “Everything tastes better with frosting!”
More Cookie Recipes You’ll Love:
- Soft Chocolate Chip Cookies with Pudding
- Cranberry White Chocolate Cookies
- Chocolate Chip Cookie Sticks
- Oatmeal Toffee Cookies
- More of the Best Cookie Recipes
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¾ cups granulated sugar
- ¼ cup packed light-brown sugar
- 1 cup butter, (2 sticks), at room temperature
- 2 large eggs
- Coarse sugar, for sprinkling
Preheat oven to 350°. Whisk together the flour, baking soda, and salt; set aside.
Put sugars in the bowl of an electric mixer fitted with the paddle attachment. and mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute.
Mix in eggs, one at a time. Reduce speed, and gradually add the flour mixture, and mix until just combined.
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets.
Roll the dough balls in the coarse sugar, then flatten cookies slightly with the palm of your hand. Sprinkle tops with more sugar.
Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely.
Store cookies up to 3 days in an airtight container at room temperature. After that, store in the freezer.
Recipe adapted from Martha Stewart via Hugs and Cookies XOXO
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