Welcome to the ultimate guide for baking the most irresistible Giant Sugar Cookies you’ve ever tasted! Imagine biting into a cookie that’s perfectly soft, delightfully chewy, and boasts a wonderfully crisp, sugary crust. These aren’t just any sugar cookies; they’re the kind of old-fashioned cookies that evoke heartwarming memories of grandma’s kitchen, yet with a modern, supersized twist that makes them utterly unforgettable. Ideal for a special treat in lunch boxes, a satisfying afternoon snack, or simply to brighten any day, these bakery-style beauties disappear remarkably fast!
I’ve experimented with countless sugar cookie recipes over the years, from delicate cut-outs to simple drop varieties. While each has its charm, there’s something uniquely satisfying about a generously sized cookie. My family, often divided on dessert preferences, unanimously agrees on one thing: their love for Homemade Sugar Cookies, especially when they come in a jumbo format. This recipe delivers on that craving, offering an easy path to creating impressive, delicious cookies without the fuss of rolling and cutting.
Why These Giant Sugar Cookies Are an Absolute Must-Bake
There are moments when only a fresh, homemade cookie will do. Recently, finding our cookie jar empty and my partner having resorted to store-bought Oreos, I knew it was time to bring out the mixing bowl. A quick search led me to an inspiring giant sugar cookie recipe on my friend Danielle’s blog, and I immediately knew it would be a smash hit with my family. Here’s precisely why you’ll fall in love with this recipe:
- Effortless Preparation: This is a fantastically easy sugar cookie recipe, perfect for bakers of all skill levels. Forget the tedious process of chilling dough, rolling it out, and carefully cutting shapes. These are “drop” cookies, meaning you simply scoop and bake, saving you valuable time and effort.
- Universally Adored Flavor: Next to classic chocolate chip cookies, sugar cookies hold a special place in almost everyone’s heart. Their simple, sweet flavor profile is a guaranteed crowd-pleaser, making them perfect for parties, bake sales, or a comforting treat at home.
- The Joy of Supersized Indulgence: Let’s be honest, who doesn’t adore a supersized dessert? These aren’t just bigger; they offer more of that incredible soft and chewy texture with every bite, ensuring a truly satisfying experience. They make a statement and are far more exciting than your average cookie.
- Nostalgic Comfort: There’s a distinct comfort in an old-fashioned sugar cookie. This recipe captures that timeless appeal, delivering a taste reminiscent of childhood and simpler times, just like the ones grandma used to bake.
Essential Ingredients for Perfect Giant Sugar Cookies
Crafting these delectable soft and chewy sugar cookies requires a few simple ingredients, most of which you likely already have on hand. However, paying attention to the details of each ingredient can make a significant difference in the final outcome. Here’s a closer look:
- Kitchen Staples: You’ll need all-purpose flour, baking soda, salt, granulated sugar, and light-brown sugar. The combination of both granulated and brown sugar is key for achieving that perfect balance of sweetness, chewiness, and a subtle depth of flavor.
- Butter: For optimal incorporation and a smooth dough, ensure your butter is at room temperature. This means it should be soft enough to indent with your finger but not melted. I personally prefer using salted butter as it enhances the overall flavor of the cookies. If you opt for unsalted butter, you might consider adding a tiny pinch more salt to the dough to balance the sweetness.
- Eggs: Just like butter, eggs should be at room temperature. This allows them to emulsify more effectively with the other ingredients, leading to a more uniform and tender cookie dough. Simply take them out of the refrigerator about 30 minutes to an hour before you start baking.
- Vanilla Extract: The quality of your vanilla extract significantly impacts the flavor of your sugar cookies. Always choose real vanilla extract over imitation. Brands like Nielsen-Massey are renowned for their superior flavor, which truly shines through in simple recipes like this one.
- Coarse Sugar: This ingredient is essential for creating that signature crunchy, sugar-coated crust. Rolling the dough balls in coarse sugar before baking gives these cookies their beautiful sparkle and adds a delightful textural contrast. If coarse sugar isn’t available, regular granulated sugar can be used in a pinch, or for a festive touch, colorful sprinkles can be a fun substitute.
How to Bake Your Own Giant Sugar Cookies: A Step-by-Step Guide
Baking these magnificent homemade sugar cookies is a straightforward and rewarding process. Follow these detailed steps to ensure perfectly soft, chewy, and irresistibly giant cookies every time:
Expert Tips for Baking the Best Giant Sugar Cookies
Achieving bakery-quality soft and chewy sugar cookies at home is easier than you think, especially with these insider tips and tricks:
- Always Read Through First: Before you even start mixing, take a moment to read the entire recipe, including the ingredients list and instructions. This helps you gather all necessary components, identify any substitutions you might need to make (like swapping coarse sugar for granulated), and ensures a smoother baking process.
- Room Temperature Ingredients are Key: Unless a recipe specifically instructs otherwise, always use room temperature eggs and butter. Ingredients fresh from the refrigerator are harder to incorporate evenly into the dough, leading to a less consistent texture. Room temperature ingredients blend beautifully, creating a light and airy dough that bakes up perfectly.
- Preheat Your Oven Properly: Ensure your oven is fully preheated to the specified temperature before placing your cookies inside. A consistent oven temperature is crucial for even baking and prevents the cookies from spreading too much or baking unevenly.
- PRO-Tip for Thicker Cookies: Chilling the Dough. If you prefer a thicker, chewier cookie that doesn’t spread as much, chilling the dough for at least 30 minutes (or even a few hours) before baking can make a significant difference. The cold butter in the dough takes longer to melt in the oven, helping the cookies hold their shape better.
- Flatten for Giant Perfection: Since these are truly Giant Sugar Cookies, gently pressing the dough balls with the palm of your hand to flatten them slightly before baking is a crucial step. This helps them spread into large, even discs rather than puffing up too much in the center, which is a common issue with larger cookies. This is not typically done for regular-sized sugar cookies.
- Choose the Right Mixer Attachment: For the best results, use the paddle attachment on your stand mixer or a sturdy wooden spoon when mixing the dough. Avoid using the whisk attachment or a hand beater, as these can incorporate too much air into the dough, leading to a cake-like texture rather than a soft and chewy one.
- Avoid Overmixing the Flour: When you add the flour mixture, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough, dense cookies. The goal is soft, tender, and delightfully chewy cookies.
- PRO-Tip for Consistent Sizing: Use an Ice Cream Scoop. For perfectly uniform homemade sugar cookies, use a 2-inch ice cream scoop to dish out the dough. This ensures each cookie is the same size, promoting even baking and a beautiful, consistent presentation.
- Look for Light Golden Brown: Bake the cookies until their edges are a light golden brown. The very center might appear slightly underdone, but don’t worry! They will continue to cook and set as they cool on the hot baking sheets. This prevents them from becoming dry or overbaked.
- Cool Completely for Best Texture: Once partially cooled on the baking sheet, transfer the cookies to a wire rack to finish cooling completely. This allows air to circulate around them, preventing sogginess and ensuring that perfect chewy texture.
- Exploring Cut-Outs? If you’re interested in making decorated, cut-out sugar cookies for holidays or special occasions, check out my favorite Christmas Sugar Cookies recipe for detailed instructions on that specific technique.
Frequently Asked Questions About Giant Sugar Cookies
Here are some common questions and helpful answers to ensure your Giant Sugar Cookies turn out perfectly every time:
Once your delicious giant sugar cookies have cooled completely to room temperature, they can be stored in an airtight container. At room temperature, they will remain fresh and delightfully soft for up to 3 days. For longer storage, these cookies freeze exceptionally well. Simply place them in an airtight freezer-safe container or bag, and they will keep for up to 6 months. Thaw them at room temperature before enjoying.
For the most consistent and even baking, I highly recommend baking one tray of cookies at a time. This allows for optimal air circulation within your oven, preventing hot spots and ensuring all cookies bake uniformly. Always line your baking sheets with parchment paper; this not only prevents the cookies from sticking but also makes cleanup a breeze. Bake for the time specified in the recipe, but always keep in mind that all ovens vary slightly. Look for cookies that are a light golden brown around the edges and appear set across the surface. Once they reach this stage, remove the pan from the oven and let them continue to cool on the hot sheet on a wire rack for a few minutes before transferring them directly to the rack to cool completely.
This particular recipe is designed for “drop” cookies, meaning the dough is scooped and baked as is, resulting in a slightly crinkled, rustic surface. While they are rolled in coarse sugar (or colored sugar for holidays, if desired), their textured surface isn’t ideally suited for spreading smooth frosting or intricate royal icing designs. If you’re looking for a recipe specifically for decorated sugar cookies that hold a flat surface for frosting, you’d be better off with a dedicated cut-out sugar cookie recipe. However, if your family is like mine and believes “Everything tastes better with frosting!” you can certainly drizzle a simple glaze over them or enjoy them as they are – they’re delicious either way!
Excessive spreading can be caused by several factors. Ensure your butter isn’t too soft or melted; it should be room temperature but still firm enough to hold its shape. Over-creaming butter and sugar can incorporate too much air, leading to collapse. The oven temperature might also be too low, causing the butter to melt before the cookie structure sets. Lastly, make sure you’re using the correct amount of flour; too little flour can result in a very thin batter that spreads rapidly. Chilling the dough before baking can significantly help in preventing excessive spreading, especially for larger cookies.
Absolutely! Preparing the dough in advance is a fantastic way to streamline your baking process. You can mix the dough and keep it covered tightly in the refrigerator for up to 2-3 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to make it easier to scoop and handle. You can also form the dough balls, roll them in sugar, and then chill them before baking. This makes fresh, warm cookies just minutes away!
Explore More Delicious Cookie Recipes
If you loved these Giant Sugar Cookies, you’ll surely enjoy exploring other fantastic recipes perfect for any occasion. Here are some of our top recommendations:
- Lunch Box Cakes from The Melrose Family
- Soft Chocolate Chip Cookies with Pudding (for an extra layer of tenderness!)
- Cranberry White Chocolate Cookies (a delightful flavor combination)
- Chocolate Chip Cookie Sticks (a fun, dippable twist on a classic)
- Chewy Oatmeal Toffee Cookies (irresistibly chewy with a rich toffee crunch)
- Discover more of the Best Cookie Recipes on our site!
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Giant Homemade Sugar Cookies
15 minutes
15 minutes
5 minutes
35 minutes
10 large cookies
These old-fashioned sugar cookies are truly on steroids! Big, soft, and wonderfully chewy, they taste just like the beloved treats grandma used to make, but even better.
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, at room temperature
- 1 teaspoon vanilla extract
- Coarse sugar, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the granulated sugar and light-brown sugar. Mix on medium speed for about 30 seconds. Add the room temperature butter and continue mixing until the mixture is pale and fluffy, approximately 1 minute.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
- Reduce the mixer speed to low. Gradually add the reserved flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Using a 2-inch ice cream scoop, scoop out large rounds of dough. Roll each dough ball generously in coarse sugar. Place the sugar-coated dough balls 2 inches apart on parchment-lined baking sheets. Gently flatten each cookie slightly with the palm of your hand. For an extra sparkle, you can sprinkle a little more coarse sugar on top.
- Bake the cookies for about 15 minutes, or until they are light golden brown around the edges and the centers appear set. The very middle might still look slightly soft, but they will continue to cook as they cool.
- Allow the cookies to cool on the baking sheets on wire racks for 5 minutes. After this brief cooling period, carefully transfer the cookies to the wire racks using a spatula to cool completely.
Notes
Store your giant sugar cookies in an airtight container at room temperature for up to 3 days to maintain their freshness. For longer storage, they freeze beautifully for up to 6 months. Recipe adapted from Martha Stewart via Hugs and Cookies XOXO.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Large Cookie Scoop
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
- USA Pan Bakeware Half Sheet Pan
Nutrition Information:
Yield:
20
Serving Size:
1
Amount Per Serving:
Calories: 234
Total Fat: 10g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 43mg
Sodium: 171mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 20g
Protein: 3g
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