giant vanilla sugar cookies

Giant Vanilla Sugar Cookies
From Joy the Baker, who credited The Pastry Queen; makes 1 dozen 4-inch cookies

ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup canola oil or other vegetable oil
1/2 cup granulated sugar, plus additional for topping
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

instructions
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the oil (not to worry if it doesn't fully incorporate - promise). 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. Preheat the oven to 350 F prior to taking the dough out. Line a couple of baking sheets with parchment paper.

Dollop 2 Tablespoons of cookie dough onto the cookie sheets 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.

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