Big fluffy bakery style sugar cookies~ yep those same ones you used to get when you were a kid and they were bigger than your face!
Well now you can make them at home and no one has to know you are eating cookies bigger than you face anymore!!
Ok, Ok I didn’t make them as big as my face this time (since I have some degree of self control in my old age)!
But ~you can make them any size you like and then dip them in Rainbow Sprinkles or M&M’s or Chocolate Chips or just Snickerdoodle them!
You pick your topping (or make all of them like I did!) and have yourself a Sugar Cookie party! (Like I did!)
I do love these cookies, they are big and fluffy with soft centers and slightly crispy outsides; this is a buttery, melt in your mouth classic cookie!
Make a double batch and freeze the dough so you can have fresh baked Sugar Cookies any time!
Be wary of thin spreading cookies with an all butter recipe
- Unsalted Butter 8 tablespoons (113g)
- Shortening ½ cup (113g)
- Light Brown Sugar ½ cup (105g)
- Granulated Sugar 1 cup (200g)
- Eggs large 2 (100g)
- Vanilla Extract 1½ teaspoons
- All Purpose Flour 2½ cup (312g)
- Salt ½ teaspoon (3g)
- Baking Powder 1½ teaspoon (7g)
- Toppings of your choice as needed *see video
- Cream the butter and shortening with both sugars (with the paddle attachment) on medium to high speed until light & fluffy, this will take 3-5 minutes
- Combine the eggs with the vanilla extract then add slowly to the creaming butter mixture, be sure to scrape the bottom & sides of the bowl after each addition to ensure an even mix.
- Add the sifted flour, baking powder & salt all at once and mix until it comes together
- Scoop the dough with a 2 ounce cookie scoop onto parchment lined sheet pans spaced 2" apart then place them in the freezer while you preheat the oven to 350°F
- Once the oven has come up to temperature, take the cookies out of the freezer and drop them into your choice of topping (see video for how to do this efficiently) flattening them slightly
- Then place back onto the sheet pan and bake immediately for approximately 18-22 minutes or until they are just starting to get golden browned around the edges
Freeze the dough for fresh baked cookies whenever!