Giant Sugar Cookies

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Bakery Style Giant Sugar Cookies are soft, chewy, buttery and so easy to make! They are jumbo sized and topped with colorful sprinkles..it’s is the perfect cookie for any occasion!

PIN this Giant Sugar Cookie recipe to try later!

Other Giant Cookie recipes to try are my Copycat Crumbl Sugar Cookies, Fruit Pizza Cookies, Animal Cookie Sugar Cookies, and Giant Chocolate Chip Cookies.

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Giant Sugar Cookie recipe

Giant Sugar Cookies have been perfected and this bakery-style cookie will be a new favorite for everyone! These cookies are extra thick, chewy on the outside and soft in the inside creating the best soft sugar cookies in a jumbo form!

We use 1/4 cup of cookie dough for each cookie so these are so satisfyingly huge and have just the right amount of sweet flavor. These chewy cookies are perfect for all holidays, occasions and make the best treats. 

No rolling or cutting is involved and they come together in minutes. For best results, we chill the cookie dough for at least 30 minutes to intensify the depth of flavor. It also helps the cookie be extra thick and chewy.

If you love homemade sugar cookies, try my other sugar cookie recipes: Sugar Cookie Fudge, Sugar Cookie Truffles, Chewy Sugar Cookies, Cut Out Sugar Cookies, and Soft Sugar Cookie Bars. 

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking powder and baking soda: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugar: We use both granulated white sugar and brown sugar to add the perfect amount of sweetness.
• Eggs: You’ll need two large eggs at room temperature.
• Vanilla and almond extract: Both add so much flavor. The almond extract brings out the sugar cookie flavor the most. 
• Sprinkles: I love using colorful sprinkles to get the most color. Use your favorite kind and as as much as you want. Switch the colors for different holidays and celebrations.

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how to make giant sugar cookies

Mix dry ingredients together: In a medium bowl, whisk together the flour, baking powder, and baking soda together. Set aside.

Cream butter and sugars: In a large bowl with an electric mixer or stand mixer, combine butter and cream until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.

Add eggs and extracts: Add in eggs one a time, then vanilla extract, and almond extract. Continue to beat until combined.

Add the flour mixture to the wet mixture: Mix again until dough has formed. Be sure not to over-mix.

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Scoop dough balls and roll in sprinkles: Using a regular ice cream scoop or 1/4 cup of dough, dip the top of the cookie dough balls in sprinkles. Place on a small baking sheet or platter and cover with plastic wrap. Place in the refrigerator for at least 30 minutes to overnight.

Bake: Preheat oven to 350 degrees F and line cookie sheets with parchment paper or silicone mat. Place cookie dough balls at least 2 inches apart. Bake for 10-12 minutes or until the edges are a light golden brown. The cooking time will vary depending on your oven. Let cool for a few minutes before transferring to a cooling rack. Enjoy!

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recipe tips & variations

• Chocolate Sugar Cookies: Add a few tablespoons of cocoa powder to the cookie dough and top the cookies with melted chocolate or a chocolate frosting.
• Chocolate chip sugar cookies: Add 1/2 cup of mini chocolate chips to the cookies dough.
• Lemon Sugar Cookies: Add 1 tablespoon of fresh lemon zest to the cookie dough and swap the almond extract for lemon extract. You could also use fresh lemon juice.
• Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
• Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
• Sprinkles alternative: Roll the cookie dough balls into sparkling sugar or sugar crystals instead. You could also top the cookies with your favorite cream cheese or buttercream frosting.

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leftovers & storage

Store cookies in an airtight container on the counter of a cool area for up to 1 week. 

Freezing Cookie Dough: To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls. 

To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.

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