Giant Sugar Cookie Recipe
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!
Servings: 15 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup salted butter softened, room temperature
- 1 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 2 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup sprinkles optional
Instructions
- In a medium bowl, whisk together the flour, baking powder, and baking soda together. Set aside.
- In a large bowl with an electric mixer or stand mixer, cream together the butter 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 in eggs one a time, then vanilla extract, and almond extract. Continue to beat until combined.
- Add the flour mixture to the wet mixture and mix again until dough has formed. Be sure not to over-mix.
- 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 cookie sheet or platter and cover with plastic wrap. Place in the refrigerator for at least 30 minutes to overnight.
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper. Place cookie dough balls at least 2 inches apart. Bake for 10-12 minutes or until the edges are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Enjoy!