Best Big Soft Sugar Cookies Recipes

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BIG SOFT SOUR CREAM SUGAR COOKIES



Big Soft Sour Cream Sugar Cookies image

Make and share this Big Soft Sour Cream Sugar Cookies recipe from Food.com.

Provided by Erin Justice

Categories     Dessert

Time 2h20m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 8

1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
2 cups sugar
2 eggs
1 teaspoon vanilla
5 cups flour, sifted

Steps:

  • Dissolve baking soda and salt in Sour cream.
  • Mix butter and sugar.
  • Add eggs and vanilla.
  • Mix in Sour cream mixture.
  • Slowly add flour, and mix well.
  • Chill for at least one hour.
  • Roll out and cut with your favorite shapes (Be sure not to roll too thin).
  • Bake at 350 degrees for 10 minutes.
  • Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).

BIG SOFT SUGAR COOKIES



Big Soft Sugar Cookies image

Great cookies for a cold winter night. I only make these on special occasions. I got this out of an old Working Mother's magazine.

Provided by Color Guard Mom

Categories     Dessert

Time 50m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 (8 ounce) container sour cream
2 eggs
1 tablespoon vanilla extract
1/4 cup coarse sugar

Steps:

  • Preheat oven to 350 degrees F.
  • Grease large cookie sheets.
  • In medium bowl, mix first 4 ingredients until well combined; set aside.
  • In large bowl with electric mixer on medium speed, cream butter and 1 cup of the granulated sugar until light and fluffy. Beat in sour cream, eggs and vanilla.
  • Beat in half the flour mixture until just combined. Stir in remaining flour mixture with a spoon (dough will be very soft). Spoon dough by heaping tablespoons on prepared baking sheets about 3 inches apart, making about 24 cookies.
  • Butter the base of a flat bottomed glass that about 3 inches wide. Dip bottom of glass into the remaining 1/4 cup granulated sugar. Use sugared glass to flatten cookies into 3 inch rounds, coating bottom of glass with sugar each time.
  • Sprinkle cookies with some coarse sugar.
  • Bake for 10 to 12 minutes, or until tops spring back when lightly pressed. (Cookies will be very light in color).
  • Immediately remove to racks to cool.

Nutrition Facts : Calories 156.5, Fat 6.3, SaturatedFat 3.7, Cholesterol 30.9, Sodium 134.4, Carbohydrate 22.9, Fiber 0.3, Sugar 12.9, Protein 2.1

BIG SOFT FLAVORFUL SUGAR COOKIES



Big Soft Flavorful Sugar Cookies image

I Love these cookies! This is my favorite sugar cookie recipe. They are big, and soft with perfect flavor and texture. I have always made them without the lemon zest. They also look wonderful, oh gosh, love them! Best cookie i have ever had anywhere.Makes about 20 (3 1/2-inch) cookies, I hope many others have just as many good experiences with them as much as I have.

Provided by valgal123

Categories     Drop Cookies

Time 45m

Yield 20 20, 20 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus
1 tablespoon fresh lemon juice
1 cup unsalted butter (2 sticks)
2 large eggs
sanding sugar, for sprinkling

Steps:

  • Directions.
  • Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  • Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  • Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  • Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Nutrition Facts : Calories 235.4, Fat 9.9, SaturatedFat 6, Cholesterol 45.5, Sodium 101.7, Carbohydrate 34.6, Fiber 0.5, Sugar 20.3, Protein 2.7

BIG SOFT SUGAR COOKIES



BIG SOFT SUGAR COOKIES image

Categories     Cookies     Dairy     Dessert     Bake

Yield Makes approximately 32 cookies

Number Of Ingredients 11

Big Soft Sugar Cookies
INGREDIENTS:
1 ½ cups Sugar
2 Eggs
1 cup Canola Oil
1 cup Buttermilk
1 tsp. Baking Soda
3 tsp. Baking Powder
½ tsp Salt
2 tsp. Vanilla
3 cups Flour

Steps:

  • DIRECTIONS: Preheat oven to 400°. In a mixing bowl, combine the sugar and oil. Beat in one egg at a time until fluffy. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Set Aside. To the egg mixture beat in the buttermilk and vanilla and add the flour mixture to it. Mix until just blended. Spoon 1 tbls. of dough onto an ungreased cookie sheet spacing the cookies about 2 inches apart. Bake 8-10 minutes. Remove from oven and sprinkle with sugar. Let cool down for a few minutes before removing from pan.

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