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Giant Sugar Cookies

  • prep: 15 mins
    total time: 1 hour
  • yield: Makes 10

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.)

  4. Step 4

    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.

Source
Everyday Food, April 2007

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Reviews (58)

  • 14 Jun, 2014

    This results of this recipe look much like the picture. The cookie has a nice chewy consistency and a rich, vanilla flavor. I would make it again.

  • 26 Apr, 2014

    These cookies were okay. They were very easy and quick to make. The flavour is nice and the sanding sugar adds a nice crunch, don't overdo it though. What I didn't like was the way they looked. With dropped mounds it's really hard to get uniform shapes. They also rise a lot in the centre, leaving a cakey dome in the middle of the cookie, along with slight browning on the sides. In the end, I didn't think they were nice enough for the occasion I made them for in the first place.

  • 12 Dec, 2013

    These *don't* have that distinctive sugar cookie flavor but they're still a good cookie. I made half and got 17 cookies using a 1 1/2" cookie scoop (#50)/1 T. Baked cookies spread out nicely and looked just like the photo. I baked them for 10 minutes at 350. They were crunchy on the outside and very chewy on the inside. I added lemon extract and didn't roll them in sugar. I may bake them 30 seconds less next time and will use a bit less sugar, as these were a little too sweet. A-

  • 2 Dec, 2013

    round 2! we're totally (and i mean totally) addicted...kept with the creme fraiche and instead of the tangerine zest did zest of one orange and a healthy dousing of nutmeg. off the hook. unbelievably good. i've been working with a heaping tablespoon size scoop per cookie at 15 minutes flat.

  • 24 Nov, 2013

    I love this recipe. I used creme fraiche instead of sour cream, and I added some tangerine zest. I could already tell I would love these as the dough came together. Classic, suped up, sugar cookie. Thank you!

  • 21 Sep, 2013

    So good but better after four days

  • 25 Jun, 2013

    Sweeeeet! Sugar cookies to the MAX!!! They're wonderfully tender, crisp and chewy. My family has gone berserk for them. Today I tried something new, I used brown sugar in place of white and added a dash of cinnamon. They still came out perfect :) I always love these cookie recipes, keep up the good baking!

  • 21 Jun, 2013

    I love this recipe! so good

  • 5 Apr, 2013

    Oh! My! God!!! These are THE best cookies I have EVER had!! Unbelievably delicious. Made these for a school bake sale & they were sold out in minutes! This is definitely a keeper!

  • 16 Mar, 2013

    this cookie is AMAZING this will be my new go to sugar cookie recipe. im a very very new baker haha and it came out great! i made the cookies smaller and cut the cooking time. they were soft in the middle and around the edges a little crisp which is what i love about it. it took me little to no time to make this cookie now that i have my new kitchen aid stand mixer (im excited hahah). EVERYONE CAN DO THIS COOKIE AND SHOULD TRY IT

  • 9 Mar, 2013

    This one of may all time favorite cookie recipes!

  • 26 Nov, 2011

    Didn't have sour cream, so I substituted equal amount of Greek yogurt. Cookies came out amazing!

  • 5 Nov, 2011

    These cookies are the BEST sugar cookie ever! I made several batches for a football team bake sale and one man ate one then came back to buy the rest of the cookies. I think he bought 20 more cookies! Yummy and thank you!!!!

  • 26 Aug, 2011

    WOW!!! These were amazing!!! I made them a little smaller then what the recipe said and cut down the cooking time.

  • 25 Aug, 2011

    Has to be the easiest cookie recipe I've ever made- and tasty too

  • 22 Aug, 2011

    Cutting the sugar back will change the texture and how your cookies spread, but probably worth a try.

  • 9 Jan, 2011

    Not sure about the previous two posts, but these were by far the easiest and most delicious sugar cookies I have ever made. They are not intended to be rolled out, they are drop cookies! We managed to get 14 cookies out of the batter.

  • 8 Jan, 2011

    there is a lot of sugar in these cookies -I made them and they are very sweet-- I think next time i would cut sugar to 1 cup. who thinks that would be okay?

  • 7 Jan, 2011

    When I made the batter it was rather sticky... and not really doughy enough to roll out, I even had to refrigerate it for an hour to make it more workable... not sure if a cookie cutter would work for this one. But they do spread rather nicely so as long as the mounds you drop on the cookie sheet are even, they come out pretty proportional.

  • 5 Jan, 2011

    Has anyone used this recipe for cutout sugar cookies?

  • 5 Jan, 2011

    When I was growing up, the bakery in town made the best sugar cookies. For some reason, I liked them best in March with the green sprinkles for St. Patties day. When the bakery closed I tried to replicate the recipe, but couldn't quite find it. This is it!! Super yummy.

  • 2 Jan, 2011

    I just made these non-dairy. I substituted margarine for the butter and Tofutti Sour Cream for the real stuff- same amounts... and they came out... Fantastic!!! Great recipe :)

  • 21 Oct, 2010

    Bummer! I want to make these AGAIN, but I have no sour cream in the house. Has anyone ever omitted the sour cream in the recipe?

  • 19 Oct, 2010

    These are fantastic! The recipe as is has got to be the best sugar cookie
    out there. Just make sure you don't over bake them. But you need to know your
    oven or keep a close watch on them. I have made these numerous times. And
    have decided I prefer the almond extract in addition to the vanilla. Seems richer more of an elegant flavor. And course sugar sprinkled on top. Other than that this recipe is as close to perfect as it gets.

  • 27 Jun, 2010

    This is by far my favorite sugar cookie recipe. I have made them twice already. I used jimmies instead of sugar to add color. They are so good! My only suggestion is to be sure you do not overbake them. Excellent recipe!

  • 17 Apr, 2010

    this is one of the best sugar cookies i have ever made. It is simple to make, and absolutely delicious. The only problem is that they don't make too many cookies! I would definately recommend this recipe. I substituted the sour cream for yougurt and baking soda, and they were still amazing!

  • 17 Feb, 2010

    Really great recipe. Perfect recipe for using items already in your pantry. I took the suggestion and rolled them in sugar and got a great result. To add an extra touch for Valentine's Day, I coloured the sugar pink (put 1 cup sugar in a mason jar, add a few drops of colour, put the lid on tight and shake!), and they looked darling and tasted delish! Rave reviews from the family.

  • 6 Aug, 2009

    This cookies are incredible! It must be the sour cream that sets them apart. I rolled them in sugar instead of sprinkling it on top. 5 star rating.

  • 16 Feb, 2009

    avijaffit, you can slightly press them onto the top of the cookie dough prior to baking. Candied chocolates would be sooo good on them. Good luck!

  • 16 Feb, 2009

    My 3yo. daughter and I made these for her teachers for Valentine's day. We topped some with sugar, some with non-pareils, and some with colored sprinkles. They looked sooo pretty all together. The first batch that I made was waaayyy too over cooked when I went by the time recommended, so the next batch I cooked for a total of 12 minutes! (Mine were about 1 1/2-2tbsps each in size). We wrapped one of each type together in pink and red tissue paper and tied them with a ribbon. Great recipe!!!

  • 12 Feb, 2009

    I made them smaller, about 1 1/2 T of dough or golf ball size round. They do spread out, so space them at least 3 inches apart. I dipped the tops in pink colored sugar for Valentine's Day and baked them about 14 minutes. These are the best simple chewy sugar cookie I have had for a while. The sour cream adds a tangy taste.

  • 13 Sep, 2008

    These are the best sugar cookies! They remind me of the giant sugar cookies we use to get for lunch in our cafeteria. I used a #7 scoop and baked them for 9-11 minutes. My kids and my husband absolutely love them in their lunch. The first time that I made them they didn't last 24 hours in our house....

  • 30 Aug, 2008

    My family and friends loved these cookies. They are very chewy!! I only baked them for 18 minutes rather than the 20-25 Martha says because they were starting to get brown on the edges. I also made mine with vanilla yogurt instead of sour cream and they were very yummy!!

  • 21 Aug, 2008

    This is for the woman in England. Try this site: http://ntl.nectec.or.th/services/converter/ I always google something like, "grams vs. ounces" Hope that helps!

  • 19 Aug, 2008

    Do u have to add granulated sugar or powdered sugar

  • 17 Aug, 2008

    does anyone know if I can add candy-coated chocolates to this recipe? I have been looking for a sugar cookie recipe that is soft and chewy and can stand up to the candies. Also, would I press them into the dough on the cookie sheet before baking? after baking? or mix it into the dough before scooping? I would love to hear some suggestions.

  • 12 Aug, 2008

    To hlnlptn: I just moved to England and have been using grams. Do you have a conversion from pounds to grams?

    Cheriekelly: when you used the mayonnaise, how much did you use to substitute for the egg? Sounds wonderful.

    Thanks so very much everyone!

  • 10 Aug, 2008

    Does anyone know if I can add M

  • 8 Aug, 2008

    I scooped these with a ice cream scoop, the size was good, if I make them again I will flatten them because some of them didn't spread out enough (and didn't cook well because of it). Other than that they were very good. Extremely sweet, but they are sugar cookies. I ended up wtih 12.

  • 7 Aug, 2008

    I am going to try these as we all love sugar cookies. I usually use the convection feature when baking cookies as I can do 2 or 3 sheets together ... i will have to lower the temperature and also the length of time . Sound really yummy!

  • 7 Aug, 2008

    Hi...hope this helps...there are 4 sticks to 1 lb of butter ...1 stick = 1/4 lb

  • 7 Aug, 2008

    I'm cooking in England. Butter comes in packs marked by weight not Tablespoons. Nor are the packs equivalent to sticks. Is there a useable converter somewhere on your site from sticks to lbs or grams. (I can use either)

  • 5 Aug, 2008

    Very good. I took a previous suggestion and used cookie/ice cream scooper and baked about 15 min. total. The dough spreads out very nicely and you get a perfectly round cookie w/o the hassle of rolling and cutting shapes. Since the dough is pretty sticky the scooper makes it a quick, non messy job.(makes about 2 doz.) I have made these twice already. Substituted almond extract and also added a Penzys "cake spice" to the batter. This is now on my top 5 list for sweets to bake.

  • 5 Aug, 2008

    Delicious cookies and I agree that the baking time in the recipe is too long and results in a browner, crispier cookie. Less baking time equals a chewyier cookie, which we all love in our family. I would try the lemon zest next time also. Thanks Martha

  • 5 Aug, 2008

    I have not made these - but I never pass up a sugar cookie recipe. Am I to assume the dough is very sticky and I would not be able to use a cookie cutter ????

  • 4 Aug, 2008

    I live on a boat in a harbor in Juneau, Ak and we are preparing to leave soon so, since we're out of eggs I substituted mayonnaise, yes, that's right. The cookies are great! Also greated some lemon zest into the batter. Yummy. Can't wait to try it again when I have eggs....

  • 3 Aug, 2008

    I agree with the reviews. These cookies are delicious, but I cannot even imagine baking them for as long as the time stated in the recipe. They'd be burnt to a crisp by then. Mine only needed 13 mins, and they were baked perfectly! They were JUST starting to brown on the eges, but they remained soft and chewy. Great flavor and a keeper in my recipe file. I have Martha's Cookie book, but this recipe varies from the one in her cookbook, so it's nice to have different recipes to try.

  • 3 Aug, 2008

    I agree with the reviews. These cookies are delicious, but I cannot even imagine baking them for as long as the time stated in the recipe. They'd be burnt to a crisp by then. Mine only needed 13 mins, and they were baked perfectly! They were JUST starting to brown on the eges, but they remained soft and chewy. Great flavor and a keeper in my recipe file. I have Martha's Cookie book, but this recipe varies from the one in her cookbook, so it's nice to have different recipes to try.

  • 2 Aug, 2008

    You have to really watch these cookies because they begin to brown very fast at the end. I think they would be better with powdered sugar on the top.

  • 2 Aug, 2008

    i just took these cookies out of the oven...they are very easy to make, but you have to watch them carefully. they are almost like biscotti ~ if there was almonds in them, you could dunk them in coffee. crispy on the outside, but soft on the inside (which is why they are not like biscotti). my husband loves them. i got a baker's dozen with this recipe ~ i used an ice cream scoop for the cookies and pressed them down with a 3" glass covered with sugar.

  • 2 Aug, 2008

    These cookies were so easy to make and so delicious! Even with the sugar sprinkled on the top, the cookies are not overly sweet. I really like the sour cream ingredient.

    I also didn't make them as large as Martha does and they are perfect!

  • 2 Aug, 2008

    these cookies are delicious. i was out of sour cream and substituted some vanilla yogurt and they were fantastic. i love the idea of adding in some lemon zest (next time)

  • 31 May, 2008

    This is a stunning sugar cookie recipe. The sour cream adds a wonderful depth to the flavor of the cookie and the best part is that they are not overly sweet. They cooked perfectly and were a huge hit. A definite asset to any cookie recipe collection.

  • 18 May, 2008

    oh,my gosh...made these this weekend...did not make as large as martha..used
    a regular cookie scoop....baked 15 minutes....these are soft, and delicious...
    my daughter and law just phoned to say she wanted the recipe..she had tasted
    ones i sent home with our grandaughter....did not need to flatten as some and
    cookies were about 3 1/2 to 4" round...looked exactly likle the photo....added no
    extra flavorings...taste is delicious just as they are.....

  • 16 May, 2008

    These are so good. My husband says they are man-size. I put a little nutmeg in to jazz up the taste. Keep up the good work.

  • 13 May, 2008

    these cookies are delicious and reheat well. i ended up needing to flatten the cookies a little before baking

  • 11 Apr, 2008

    1-2 tsp of grated lemon zest really brightens the flavor of these cookies.

  • 27 Feb, 2008

    Simple and really tasty.

    I took these one-step further and smooshed a scoop of ice cream in between two cookies, wrapped in plastic and froze. Really delicious. Not too sweet