Giant Vanilla Sugar Cookies
Written by joythebaker on June 26, 2009 – 11:34 pm -
You know what? You deserve a break. Seriously. It’s Saturday. Let’s take it easy.
I know… I know. You have that whole list of things to do. Sure, you need to get the car washed. Yes, there’s that thing about going to the pet store, and getting a present for your mother-in-law’s church friend’s niece. You’ve got a lot on your plate. I know. But… well what would happen, if for today, you kicked the list to the curb and kicked you feet up on the couch?
I’ll tell you what would happen. The car would stay dirty, the pet store would miss you, and your mother-in-law’s church friend’s niece would have one less present at her party. She’ll have enough presents. Go on… take a break.
Now… if you’re anything like me, you have a list and you can’t stand not to start crossing tasks off. Here’s my tip: make a new list. I’ll help. On our new list are these things: go to the farmer’s market and buy the prettiest cherries you can get your hands on, treat yourself to frozen yogurt, call that friend you’ve been meaning to call, watch at least three hours of a Law and Order marathon, and have two glasses of wine with dinner… dinner out.
See? Better list. It’s the list you should be working on this Saturday.
Aaaaand, if you wanted to add the making of these sugar cookies to the list… forget about it. These can go on your Sunday to-do list. Yea. Sunday.
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.
Also… I know I’ve been using this doily a lot lately. I’ll switch it up soon.
Giant Vanilla Bean Sugar Cookies
from The Pastry Queen (I kinda looooove this book)
makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil, such as canola or sunflower oil. I used almond oil.
1/2 cup granulated sugar, plus additional for sugaring tops
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract, or the seeds of 1 vanilla bean
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
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.
Tags: Cookies, easy cookie recipe, sugar cookies, vanilla bean
Posted in Cookies, In the Kitchen, Recipes | 67 Comments »
Made these a couple days ago and ate them right out of the oven with a scoop of icecream on top.
I was very happy for the remainder of the day
Thanks for sharing the recipe. I made these two or three nights ago, and we just bake 4 a night. I noticed that they are even better when you undercook them (10 minutes cooking instead of 12 for the big ones). And then we dusted fleur de sel as well as sugar on top. Yum!
[...] used this amazing sugar cookie recipe from Joy the baker. I added some orange zest left over from the Roasted pepper and Orange [...]
I love this cookbook, too. Some of the recipes haven’t worked out so well for me… maybe it’s a difference in pasty ideals or something. I haven’t tried these, though – I’ll have to give them a shot.
I read an article about Rebecca Rather when I was a teenager, and I was inspired to become a baker. Does anyone know if her Christmas book is good?
[...] drool over pretty much everything that Joy the Baker makes, but these sugar cookies look totally do-able! I think I may even have all of the ingredients [...]
Would this recipe work well for cut out cookies? I am on a mission to find a delicious cut out cookie recipe and most that I have tried turn out hard and tasteless.
This is my first time on your blog and I am definitely enjoying your recipes!
I would love to receive updates…
happy National Sugar cookie DAY!
YAY
These cookies are fantastic! Thank you so much for sharing the recipe!
I just made these for house guests. The consensus is that they are super YUMMY! Thanks for another great recipe
Hi! Made yur sugar cookie recipe this weekend – nice find!! I have GOT to get a hold of that book. So yum, I made a blog post too!! Thanks a load
On this RAINY Saturday afternoon, my 3 year old and I just put our first batch in the oven. They smell awesome! Can’t wait to dig in, since I didn’t have a chance to try the dough or anything ;o)
I really love the idea of making a new to-do list.
I get really caught up in Law and Order marathons too so It’s a good thing it’s on my to-do list.
These are fabulous. I’m making my second batch this week. I used the real vanilla bean, which made them especially delicious.
[...] Vanilla Sugar Cookies Recipe from Joy the Baker and The Pastry Queen (makes 1 dozen 4-inch cookies or 2 dozen 2-inch [...]
its good..
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