Giant Sugar Cookies Recipe in 30 minute

There’s something magical about pulling a tray of warm, golden Giant Sugar Cookies from the oven. I still remember my grandma teaching me this recipe when I was eight – flour everywhere, sticky fingers, and that first heavenly bite of a cookie almost as big as my face. These aren’t just cookies, they’re edible hugs! With their crisp edges giving way to a pillow-soft center, they’re everything a perfect sugar cookie should be. What I love most is how simple they are to make – just basic pantry staples transform into these glorious treats in under 30 minutes. They’ve become my go-to for bake sales, bad days, and “just because” moments when only a giant dose of sweetness will do.

Why You’ll Love This Giant Sugar Cookies Recipe

These aren’t just any sugar cookies – they’re the kind that makes people ask for your recipe every single time. Here’s why this Giant Sugar Cookies recipe has been my go-to for years:

• Effortless baking: No fancy techniques or hard-to-find ingredients here. Just straightforward mixing and baking that even beginners can ace on their first try.
• Quick satisfaction: From bowl to belly in under 30 minutes! Sometimes that cookie craving just can’t wait, you know?
• Perfect texture every time: That magical combo of crispy edges and soft, chewy centers is what dreams are made of. I’ve perfected the timing so you don’t have to guess.
• Customizable canvas: Leave them classic or roll the dough in sprinkles before baking for special occasions. They’re like a blank slate for creativity.
• Crowd-pleasing size: One Giant Sugar Cookie = one happy person. No fighting over who got the bigger piece!

Trust me, once you try this recipe, you’ll never go back to those puny store-bought cookies again. The smell alone baking in your kitchen is worth it!

How to Prepare This Giant Sugar Cookies Recipe

Alright, let’s get our hands doughy! I’ve made these Giant Sugar Cookies more times than I can count (okay, maybe I could count, but who’s keeping track when cookies are involved?), and I’ve learned all the little tricks to get them just right.

First things first – preheat that oven to 350°F (175°C). While it’s warming up, line your baking sheet with parchment paper. Trust me, this saves so much cleanup time and prevents any sticking disasters. Now, grab two bowls – one for dry ingredients and one for wet.

In the first bowl, whisk together your flour, baking powder, and salt. Simple, right? In the second bowl, beat the softened butter with both sugars until it’s light and fluffy. This is where the magic starts! Add your egg and vanilla – make sure they’re well incorporated, but don’t go crazy mixing.

Here’s my favorite part – gradually add the dry ingredients to the wet ones. I like to do this in about three additions, mixing just until combined after each. Overmixing is the enemy of tender cookies, so once you don’t see flour streaks anymore, stop!

Now for the fun part – scooping! Use about 1/4 cup of dough for each Giant Sugar Cookie. I like to roll them between my palms (lightly floured hands help here) and space them about 3 inches apart on the baking sheet. They’ll spread, but that’s what we want!

Bake for 12-14 minutes. The edges should be just starting to turn golden, but the centers might still look slightly underdone – that’s perfect! They’ll continue cooking as they cool. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. This patience will be rewarded, I promise!

Tips for Perfect Giant Sugar Cookies

Want to take these from great to absolutely irresistible? Here are my tried-and-true secrets:

• For extra crunch, roll your dough balls in granulated sugar before baking – it creates this gorgeous sparkly crust
• Underbake slightly! Take them out when they still look a tiny bit underdone in the center for maximum chewiness
• Let your butter soften naturally – microwaving can make it too runny
• Use a cookie scoop for perfectly even portions (and less mess!)
• For fun variations, press candy pieces or chocolate chips into the tops right after baking

Serving Suggestions for Giant Sugar Cookies

Oh, the possibilities! These Giant Sugar Cookies are like the Swiss Army knife of desserts – perfect for any occasion. My absolute favorite way? Still warm from the oven with an ice-cold glass of milk. The way the milk pools in those little craters on the cookie’s surface? Pure magic!

For grown-up treats, pair them with your morning coffee – the sweetness balances bitter brews beautifully. Feeling fancy? Sandwich a scoop of vanilla ice cream between two cookies for the ultimate ice cream sandwich. They’re also fantastic crumbled over yogurt or served alongside fresh berries when you want to pretend you’re being healthy.

Pro tip: Warm leftovers for 10 seconds in the microwave to bring back that fresh-baked goodness. These Giant Sugar Cookies make any moment feel special!

Storage and Reheating Instructions

Let’s talk keeping these Giant Sugar Cookies at their peak! (Though in my house, they rarely last long enough to need storing.) For maximum freshness, tuck cooled cookies into an airtight container at room temperature – they’ll stay soft and dreamy for up to 5 days. Place a slice of bread in the container if you want to keep them extra moist – the cookies will absorb the bread’s moisture like little sponges!

Got leftovers? (Lucky you!) Pop them in the microwave for 10-15 seconds to recreate that fresh-from-the-oven magic. The heat brings back that irresistible softness and makes your kitchen smell amazing all over again. For longer storage, freeze baked cookies for up to 3 months – just thaw at room temperature when the craving strikes. Or be like me and keep the dough balls frozen, ready to bake whenever you need instant cookie happiness!

Nutritional Information

Just a quick note about these Giant Sugar Cookies’ nutrition – these numbers are estimates based on standard ingredients. Your actual counts might vary depending on the brands you use and any tweaks you make to the recipe. One cookie packs about 320 calories of pure happiness, with that perfect balance of crispy and chewy we all love. Remember, I’m a cookie enthusiast, not a dietitian – these treats are meant to be enjoyed in delicious moderation!

Frequently Asked Questions About Giant Sugar Cookies

I get asked about these soft sugar cookies all the time – here are the answers to everything you might wonder:

Can I make smaller cookies instead of giant ones?
Absolutely! Just use about 2 tablespoons of dough per cookie instead of 1/4 cup. Reduce baking time to 8-10 minutes – they’ll be just as delicious, just more bite-sized!

Can I freeze the dough for later?
You bet! Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. They’ll keep for 3 months. Bake frozen – just add 1-2 extra minutes to the baking time.

Why are my cookies spreading too much?
Usually this means your butter was too soft. Next time, chill the dough balls for 30 minutes before baking – this helps them hold their shape better.

Can I make these without brown sugar?
The brown sugar adds moisture and chewiness, but in a pinch you can use all white sugar. Your cookies might be slightly crispier, but still yummy!

How do I get that perfect soft center?
The secret is taking them out when the edges are set but centers still look slightly underdone. They’ll finish cooking on the hot baking sheet as they cool.

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