This family favorite, delicious Jumbo Sugar Cookies Recipe is a bit crispy on the outer edges and perfectly soft in the middle. These giant sugar cookies with the amazing flavor of sour cream icing, are game-changers and you and your kids are going to love them!!
They can easily be made smaller and decorating these Christmas sugar cookies with the kids is a lot of fun!
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Christmas Sugar Cookies
If you want to knock the socks off kids or teenagers during the holidays, whip up a batch of these. Umm, okay, the adults really enjoyed them as well!
They are also a fun recipe for gift giving as who does not love decorated sugar cookies paired with a glass of milk or hot chocolate and you only need a couple to fill up a gift box.
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 1/2 cups of flour makes around 22 cookies that will give you an idea how big they are.
This is an easy sugar cookie recipe to make and it’s fun to experiment with different icing and sprinkle colours. One of the best cookies everyone looks for on any holiday cookie platter!
Why you’ll love this sugar cookie recipe
- No fuss, no rolling, so easy to make with easy cleanup!
- Family holiday favorite, crowd pleasing loved by all
- Perfectly balanced cookie with buttery sweetness
- Jumbo cookies are aways a big hit at bake sales
- Customize with your favorite holiday theme sprinkles
Ingredients for jumbo sugar cookies with sour cream icing
- Cookie Dough
- Vegetable Oil
- Granulated sugar
- Powdered sugar
- Baking soda
- All purpose flour
- Cream of tartar
- Sour cream
- Almond extract
- Food coloring – optional colors for icing
- Sprinkles – we used holiday sprinkles
Step by step instructions for how to make sugar cookies with icing
Let’s get baking these cookies!
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 1/4 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 1/4″ thick.
7. Bake in 350F oven for 10 – 12 minutes. Cool completely on wire racks before icing.
How to make the icing for sugar cookies?
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 sugar 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.
Variations for Sugar Cookies with sour cream icing
Change the sprinkles up with your choice to fit your theme like Halloween, Easter, Birthdays and Valentines day.
You could also use a regular-sized cookie scoop to make them smaller and adjust the cooking time by a couple of minutes shorter.
Top tips for making the best jumbo sugar cookies
- Use butter and eggs at room temperature for best baking results
- Using the best quality ingredients and following the instructions for baking a recipe will result in the best most delicious cookies!
- When measuring the flour it is important to not pat or shake but level off with a knife or utensil of your choice to get the correct amount
- Cool completely before icing
- Please check the detailed storing instructions
Storage and freezing instructions for sugar cookies with sour cream icing
If you do not ice them right away you can store the icing in the fridge for 5 days in an airtight container. Do not leave the icing out at room temperature for more than an hour since there is dairy in it.
You can store the un-iced cookies in an airtight container for 3 -5 days and ice them as you need them.
If you iced the cookies right away you can store them in the fridge in an airtight container for for 5 days separating the layers with parchment paper.
Can you freeze sour cream frosting?
Yes you can! You can use a freezer-safe container to freeze for 2 months.
Thaw overnight in the fridge but your will have to mix it again with the electric mixer to make it nice and fluffing before serving.
Freeze the un-iced cookies in a freezer-safe container for 2 – 3 months. Thaw in the fridge and ice then decorate before serving.
Can you freeze iced sugar cookies?
No, we do not recomend freezing sour cream iced sugar cookies.
But as above you can freeze the icing and cookies separately to be thawed and iced when ready to serve.