Big Fat Sugar Cookies Recipes

LARGE THICK BAKERY SIZE SUGAR COOKIES

Steps:

• Line 2 cookie sheets with parchment paper and set aside.
• In a large mixing bowl add the shortening, butter, cream cheese, sugar, eggs, vanilla extract and almond extract. Mix until light and fluffy.
• In a medium bowl whisk together the flour, salt and baking powder.
• Add dry ingredients to the wet ingredients, blend until combined.
• Divide dough into 12 (3.6 ounce) balls.
• Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
• Preheat oven to 350°. NOTE THESE COOKIES WERE BAKED IN A CONFECTION OVEN YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 16-18 minutes. Slide the cookies still on the parchment paper onto the counter to cool completely.
• Frost cooled cookies and add sprinkles.
• In a large mixing bowl, add the butter. Beat until light and fluffy (about 3 minutes).
• Add powdered sugar, vanilla and milk (or water).
• Beat on low until sugar is incorporated, then on high until light and fluffy (about 3 minutes).

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

THICK SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, egg yolks and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a large bowl, beat confectioners' sugar, butter, shortening, extracts and enough milk to reach desired consistency. Spread over cookies. If desired, sprinkle with nonpareils.

GIANT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

BIG FAT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheet with a Silpat or parchment paper. Set out butter and cream cheese to come to room temperature.
• In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.
• In a stand mixer fitted with a paddle attachment, cream together butter and sugars until well combined. Add in oil and egg and continue mixing until pale in color and evenly combined, about 1 minute.
• Add flour into the wet ingredients and incorporate on low speed until just combined, pulsing to initially incorporate. Dough will be dense and fairly dry. You should probably taste it just to make sure it's good. Ok, now stop. This recipe makes exactly a bakers dozen.
• Using a #16 (2 oz) ice cream scoop, scoop out 6 dough balls on to the prepped baking sheet leaving at a time, at least 2″ apart. Into a flat-bottomed bowl add about 2 tablespoons of sugar. Using the base of a glass cup (with the tiniest shmear of water to get the sugar to initially stick), dunk in sugar, and press out dough until it just passes the edge of the cup. Repeat.
• Bake for 8 minutes. Allow to cool on pan for 5 minutes before transferring to a cooling rack to continue cooling.
• While cookies cool completely, make frosting. Cream together cream cheese and butter until light and fluffy. Mix in powdered sugar, heavy cream, vanilla, and kosher salt. Continue beating until frosting turns white. Frosting too thin? Add more powdered sugar. Frosting too thick? Add more cream. The humidity can totally effect the consistency.
• Spread on cookies. Start by adding a large dollop to the middle of the cookie and slowly spreading toward the edge, working the frosting back and forth. Sprinkle. Store uncovered for up to two days. Or freeze them for long lasting consumption. After 12 hours, place on baking sheet and flash freeze in freezer for about 30 minutes. Remove and individually (and carefully) wrap in plastic wrap. Store in an airtight freezer bag in freezer for up to a month. Allow to come to room temp for about 20 minutes before eating.

MY BIG, FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

SOFT SUGAR COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.