Seriously delicious. Crisp on the edges. Chewy in the middle. Flawless in appearance. Seriously delicious.
Pardon me, for being repetitive, but there is something about the giantness of these cookies that makes them incredible mouth watering.
They are perfect for any weather—as they go well with a glass of cold milk or mug of steaming coffee.
Perhaps, their only draw back is that they taste so good you’ll want to eat another.
And another. And another.
Not so good for the waistline when a giant cookie is already the equivalent of 3 regulars.
But I guess that’s a price I have to pay. Or a treadmill I have to walk. Or something like that.
Giant Sugar Cookies
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar, plus more for sprinkling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 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.