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These Giant Sugar Cookies are soft and chewy with a sugar-coated crust. They’re old-fashioned cookies 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.

Staggered sugar cookies on a white tray.
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes
3 How to Make
4 Recipe Tips
5 Frequently Asked Questions
6 You May Also Like:
7 Giant Homemade Sugar Cookies

Why You Must Make

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 is involved.
  • Second, next to chocolate chip cookies, sugar cookies are also well-loved by almost everybody!
  • And finally, who doesn’t love a supersized dessert??

Ingredient Notes

  • Kitchen Staples – Flour, Baking Soda, Salt, Sugar, Brown Sugar
  • Butter – Have it at room temperature for easy incorporation. I use salted butter. If you use unsalted, you may need to add a little extra salt to the dough.
  • Eggs – Have at room temperature for easy incorporation
  • Vanilla Extract – Make sure the label says real vanilla extract, not imitation. I use the Nielsen-Massey brand.
  • Coarse Sugar – To roll the dough balls in giving a crunchy coating. Regular granulated sugar can be used in a pinch or even sprinkles.
Giant Sugar Cookie Ingredients with labels on a metal sheet pan.

How to Make

Photo gallery of numbered steps to make giant sugar cookies.
Whisk together the flour, baking soda and salt.
With the paddle attachment, mix sugars.
Add butter, mix, then vanilla.
Mix in flour mixture just till combined.
Scoop out large dough balls, roll in sugar, flatten and bake.
Cool briefly, move to rack to finish cooling.

Recipe Tips

  • 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.
  • PRO-Tip: 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.
  • PRO-Tip: 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.
Overhead view of a stack of Big Homemade Sugar Cookies on a square white plate.

Frequently Asked Questions

How Do You Store Sugar Cookies?

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.

How to Bake Sugar Cookies

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.

How to Make Decorated Sugar Cookies

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, 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!”

You May Also Like:

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Overhead view of a stack of Big Homemade Sugar Cookies on a square white plate
The Recipe:

Giant Homemade Sugar Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 35 minutes
Yield 20 large cookies

Old Fashioned Sugar Cookies on steroids! Big, soft cookies that taste like grandma used to make.

Ingredients

  • 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
  • 1 teaspoon vanilla extract
  • Coarse sugar, for sprinkling

Instructions

  1. Preheat the oven to 350°. Whisk together the flour, baking soda, and salt; set aside.
  2. Put sugars in the bowl of an electric mixer fitted with the paddle attachment. and mix on medium speed for 30 seconds. Add butter; mix until pale and fluffy, about 1 minute.
  3. Mix in eggs, one at a time, then mix in the vanilla. Reduce speed, gradually add the flour mixture, and mix until just combined.
  4. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets.
  5. Roll the dough balls in the coarse sugar, then flatten the cookies slightly with the palm of your hand. Sprinkle tops with more sugar.
  6. 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.

Notes

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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Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 234Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 171mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 3g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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© Liz Berg
Cuisine: American / Category: Cookies