Giant Vanilla Bean Sugar Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 183.5
- Total Fat: 11.3 g
- Cholesterol: 24.3 mg
- Sodium: 103.1 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
View full nutritional breakdown of Giant Vanilla Bean Sugar Cookies calories by ingredient
Introduction
These sugar cookies are superb. Superb. Why? Their greatness is do, in part, to their giant size. Who doesn’t love a super giant cookie? There’s more cookie to love. Simple fact. These sugar cookies are superb. Superb. Why? Their greatness is do, in part, to their giant size. Who doesn’t love a super giant cookie? There’s more cookie to love. Simple fact.Number of Servings: 36
Ingredients
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1 cup unsalted butter, at room temperature
1 cup vegetable oil, such as canola or sunflower oil. I used almond oil.
1 cup granulated sugar, plus additional for sugaring tops
1 cup powdered sugar
2 large egg
4 teaspoons vanilla extract, or the seeds of 1 vanilla bean
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
The dough will be soft.
Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.
Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.
Number of Servings: 36
Recipe submitted by SparkPeople user JSUELLIS.
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
The dough will be soft.
Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.
Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.
Number of Servings: 36
Recipe submitted by SparkPeople user JSUELLIS.