Giant Sugar Cookies

Sugar cookies are a  classic, but there are so many variations of them. Chewy, crunchy, crispy, soft, puffy, etc. How could I ever choose a favorite? I love them all.

I am always on the search for a good sugar cookie recipe. When I went to New York, a long time ago, I remember getting a giant sugar cookie and I kept seeing them in all the little bakeries. They were covered with sprinkles and were huge, soft and so tasty. So I have tried many different recipes. This recipe is not really like the New York ones, but they are so good in their own way. 

These cookies are crispy and chewy. The sanding sugar adds even more crunch on top. 

Martha, Martha, Martha! She always has the best recipes. Whenever I google search for a recipe, I always end up on marthastewart.com.

2 cups (250g) flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/2 cup (114g) butter softened

1 1/2 cups (300g) sugar, plus more for sprinkling

1 large egg

1 tsp vanilla 

1/4 cup (56g) sour cream

Oven 350F.

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.

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