A bit crispy on the outer edges and softer in the middle. These ginormous cookies are game-changers and you are going to love them!! This Jumbo Sugar Cookies Recipe is sure to be a hit!
If you want to knock the socks off a pair of teenagers, whip up a batch of these. Ummmm, okay, mom and dad may have enjoyed them too 🙂
I really should have photographed these cookies beside something to show the relevance of how huge they are. When baked, they measure about 4-5 inches across. If you take into account that 5 and ½ cups of flour makes around 22 cookies that will give you an idea how big they are.
This is an easy recipe to make and it's fun to experiment with different icing and sprinkle colours.
Let's get baking these cookies!
Ingredients needed for this recipe:
1 cup butter, room temperature
¾ cup vegetable oil
1 and ¼ cups granulated sugar
¾ cup powdered sugar
2 tbsp. water
5 and ½ cups all purpose flour
½ tsp. baking soda
½ tsp. cream of tartar
½ tsp. salt
¼ cup granulated sugar (for dipping glass into and pressing into cookies before baking)
6 tbsp. butter at room temperature
½ cup sour cream
3 cups powdered sugar
½ tsp. salt
3-4 tbsp. milk
½ tsp. almond extract
Food colouring option to colour the icing
Sprinkles for decorating
1. In a large mixing bowl, or stand mixer fitted with paddle attachment, combine butter, vegetable oil, granulated sugar and powdered sugar. Beat on low speed until combined, then on high for one minute until well-combined.
2. Add in water, eggs and beat for 1 minute.
3. In a large mixing bowl, combine flour, baking soda, cream of tartar and salt. Stir well to thoroughly combine the ingredients.
4. Add to butter mixture, 1 cup at a time mixing on low speed after each addition to combine.
5. Using ice cream scoop or table spoon, shape into extra large balls. They should be larger than a golf ball and slightly smaller than a tennis ball. Place on parchment paper-lined baking sheets, 8 cookies to a sheet.
6. Pour ¼ cup of granulated sugar onto a plate. Dip the bottom of a large drinking glass into the sugar and press firmly onto the ball of dough. The edges of the cookies will crinkle and the cookies should still be about ¼" thick.
7. Bake in 350F oven for 10 - 12 minutes. Cool completely on wire racks before icing.
8. In a large mixing bowl, or stand mixer fitted with whisk attachment beat butter, sour cream, powdered sugar and salt.
9. Add in milk and almond extract. Beat on high for one minute. If mixture is too thick, add another tablespoon of milk. The icing should be a spreadable consistency but not too thin.
10. If colouring the icing, divide icing into bowls and colour with food colouring. I like to use the gel food colouring for deeper colours like red and green.
Store icing in refrigerator for up to five days.
Frosting the cookies
11. Since the icing has sour cream, it must be kept in the refrigerator. I suggest that you stack the cookies into an airtight container and frost them as you need them and sprinkle with holiday sprinkles.
12. Using a generous amount of icing, spread on the part of the cookie that was pressed down by the glass.
Allow iced cookies to set for 15 minutes, then stack gently in refrigerator using sheets of parchment paper into a covered storage container. Remove from refrigerator 10 minutes before eating to warm up to room temperature.
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