We’re back with more giant cookies today, and this time with something super simple. Just a batch of giant bakery-style sugar cookies! Even though these are giant cookies, I would consider this a small-batch recipe as well since it only makes about 8 cookies.
This recipe uses a pretty specific method, and it’s most easily done with a stand mixer. You can still do it with an electric hand mixer, but it takes a little more elbow grease because we’re working with cold butter. Let’s do it!
How to Make Giant Sugar Cookies
We’re starting out with cold butter, cut into chunks, and beating it together with both white and brown sugar. The mixture will become sandy, but there will still be some pretty big chunks of butter, don’t worry about that! Here’s what it looks like before and after mixing.
Then we’re adding in our eggs and vanilla extract. Again, after mixing, it will still have a few chunks of butter running throughout- that’s totally fine. Here’s what it looks like after adding the eggs and vanilla:
Finally, we’re adding in the dry ingredients, and this is when the dough will really come together. It’s still a very firm and thick dough, but you want to mix it until everything is just combined and the flour is incorporated, and it looks like this:
We’re going to form the cookies into pretty large balls at this point. You want to start with about 1/2-3/4 cup of dough (no need to measure, you can just eyeball this) and gently press it until a ball is formed, but don’t roll it. Then I like to roll just the tops in additional sugar.
Finally, it’s off to the freezer. Sorry to make you wait, but these cookies need to be fully frozen before baking. This also means you can save the cookies and bake them whenever you want straight from the freezer!
They bake up tall, puffy, and lightly crisp around the edges!
Tips & Tricks for Giant Sugar Cookies
Here are all my tips to help you along the way to wonderful giant cookies!
- Use a stand mixer if you have one. Since we’re working with cold butter, this is a tough dough to mix by hand, and the method is important here. You can also use an electric hand mixer, but it may take some extra working for everything to come together.
- Why do I need to use cold butter? Cold butter incorporates into your dough differently, and the process of continually keeping the butter cold helps ensure that you end up with tall cookies in the end.
- Why do I need to freeze the cookies before baking? Similarly, this helps chill the butter back to being completely solid, and it prevents the cookies from spreading too much as they bake.
- Don’t pack your cookie dough balls too tightly together. You want to just gently form the cookie dough into a ball shape using your hands to ensure it doesn’t get packed too tightly. This helps ensure that they bake evenly, and don’t become overly dense.
- The butter will clump while you mix but don’t worry. We’re using cold butter here, so it won’t fluff up and mix evenly like you may be used to. It’s ok if you see a couple of small chunks throughout as you mix, but once you add the dry ingredients, it should mix in more thoroughly.
- These cookies are huge, and the entire batch only makes about 8 giant sugar cookies.
- Can I make the cookies smaller? Yes, you can form the dough into slightly smaller cookies before freezing and baking. They won’t be quite as tall, and they won’t take as long to bake so keep an eye on them about 5 minutes early!
- I’m at about 5,000 ft. above sea level and I usually find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Giant Sugar Cookies
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 sticks cold unsalted butter cubed
- 1 1/2 cup granulated sugar plus more for rolling
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1 tbs. vanilla extract
In a medium bowl, stir together the flour, salt, baking powder, and baking soda, and set the mixture aside. In the bowl of a stand mixer, using a metal paddle attachment, beat together the cold butter, sugar, and brown sugar. The mixture will become sandy and will still have small chunks of butter running throughout.
Beat in the eggs, and vanilla until combined. The mixture will be lumpy, but that’s ok! Slowly beat in the flour mixture until well combined- this will take a bit of working to get the dough to fully come together.
Line a small baking sheet with parchment paper. Start forming your dough into balls by grabbing about a heaping 1/2 cup of dough and gently pressing it into a ball. You want to just gently press it together without rolling it or firmly forming the dough- it’s okay if it’s a little rough around the edges. The whole batch should make about 12-15 giant cookies!
Cover the tray with plastic wrap and freeze the cookies for at least 1 hour, and up to 3 months before baking. When you’re ready to bake, preheat your oven to 375 degrees. Line a large baking sheet with parchment paper.
Place 6 frozen dough balls onto the sheet evenly spaced. Bake the cookies for 16-18 minutes, or until the cookies are puffed and look dry on the top. They cookies will be very thick, and they may not be done in the middle yet, but they will continue to cook as they cool! Cool the cookies on the pan for 15 minutes, and then transfer to a cooling rack. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!