Perfect Giant Sugar Cookies: Soft, Chewy & Crispy Edges Every Time

Welcome to the ultimate guide for baking Giant Sugar Cookies that are truly exceptional. This isn’t just another cookie recipe; it’s a carefully crafted formula designed to deliver an unforgettable texture—cookies that are incredibly soft and tender in the center, yet boast perfectly crisp edges, without ever becoming cakey. What makes these cookies stand out is a unique blend of key ingredients: the rich flavor from butter combined with the moistness from oil, the delicate sweetness and chewiness provided by confectioners’ sugar, and the distinctive tang and rise from cream of tartar. Each component plays a vital role, harmonizing to create a cookie that’s both comforting and delightfully complex in texture and taste.

Unlocking the Secret to Superior Sugar Cookie Texture

The pursuit of the ideal sugar cookie often presents a challenge: how to achieve a melt-in-your-mouth softness while also securing that satisfying crispy bite. Our Giant Sugar Cookie recipe masterfully conquers this, offering the best of both worlds. The thoughtful inclusion of both butter and oil is paramount to this success. Butter, renowned for its unparalleled flavor, imparts a rich, deep taste and contributes to the golden, crisp edges. Oil, on the other hand, is the secret behind the cookie’s incredibly moist crumb, ensuring it remains soft and delicious for days. This strategic fat combination creates a texture that’s both tender and durable.

Confectioners’ sugar (also known as powdered sugar) is another critical ingredient. Unlike granulated sugar, its superfine consistency dissolves more completely into the dough, leading to a smoother texture and preventing graininess. It also plays a key role in the cookie’s softness and chew, contributing to that desirable delicate crumb without making the cookie dense or overly sweet.

And then there’s cream of tartar—a true unsung hero in many cookie recipes. When combined with baking soda, it acts as a leavening agent, creating the perfect lift and expansion. More importantly, it contributes to the signature chewiness of these cookies and provides a subtle, pleasant tang that beautifully balances the overall sweetness. The synergy of these ingredients results in a “giant” cookie not just in size, but in its impressive depth of flavor and unique textural harmony.

The Art of Flour Measurement: Why Weight Matters for Perfect Cookies

In baking, precision is paramount, and nowhere is this more evident than with flour measurement. While many home bakers typically use volume measurements (cups), the actual weight of flour in a “cup” can vary significantly. Factors like how loosely or densely the flour is packed, its moisture content, and even the method of scooping can lead to variations of 20-40 grams per cup. For instance, a lightly spooned cup of all-purpose flour might weigh around 120-125 grams, whereas a heavily scooped or compacted cup could easily weigh 140-150 grams.

These seemingly small differences can have a profound impact on the final texture of your cookies, potentially resulting in cookies that are overly dry and crumbly, or too dense and cake-like. To eliminate this guesswork and ensure consistent, professional-quality results for these Giant Sugar Cookies, we strongly advocate for measuring flour by weight using a kitchen scale.

Through extensive testing, we experimented with different flour weights for the specified “2 cups.” We found that a lighter 2 cups (approximately 250 grams) yielded a cookie that was a bit more delicate and spread slightly more. However, the version made with a more substantial 2 cups (280 grams) consistently produced a superior cookie. This specific weight achieved the ideal balance of structure, chewiness, and limited spread, creating the perfect giant sugar cookie experience. This recommended 280-gram measurement is what gives the cookie its desirable robust yet tender quality, as beautifully illustrated by the top cookie in the following comparison images.

Observe the distinct visual difference in the cookies below; the one on the right was made with the recommended 280 grams of flour, showcasing a slightly fuller body and more consistent texture. This slight increase in flour weight contributes to a sturdier cookie that maintains its soft interior and crisp edges even better.

Enhancing the Flavor Profile: Oil Selection and Citrus Accents

The choice of oil in this recipe is more than just a fat source; it’s an opportunity to subtly influence the cookie’s texture and underlying flavor. While a neutral oil like canola or vegetable oil performs admirably, certain oils can truly elevate the final product. We highly recommend trying a quality buttery coconut oil. This particular oil imparts a delightful richness and a nuanced buttery note that beautifully complements the unsalted butter in the recipe, contributing to a deeper, more complex flavor profile. This is the oil used in the top-most photos, explaining the cookies’ inviting golden hue and an extra layer of deliciousness.

For adventurous bakers, even extra virgin olive oil can introduce an intriguing depth. Its subtle fruity or peppery undertones can create a sophisticated counterpoint to the classic vanilla and sugar, offering a surprising and delightful twist. While we’ve previously used regular vegetable oil (as seen in the cookies pictured in the bottom photo), the buttery coconut oil remains our preferred choice for its superior contribution to the overall cookie experience.

Beyond the fats, a tiny touch of fresh orange and lemon zest is an optional, yet highly recommended, addition. These citrus notes are not intended to dominate the flavor; instead, they serve as bright, aromatic enhancers that round out and elevate the vanilla. The goal is to introduce just a whisper of zest—enough to make the vanilla sing and add complexity without transforming the cookie into a “citrus cookie.” This delicate balance ensures the classic sugar cookie essence remains at the forefront, simply made more vibrant and intriguing by these aromatic accents.

Classic Giant Sugar Cookies Recipe

Get ready to bake a batch of truly remarkable giant sugar cookies. Follow these precise instructions for a perfect blend of softness, chewiness, and crisp edges every single time.

Ingredients:

• 2 cups all-purpose flour or bread flour (280 grams recommended for best results)
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• ½ cup (8 tablespoons) unsalted butter, softened (120 grams)
• ½ cup canola oil or buttery flavored coconut oil (100 grams)
• ½ cup granulated sugar (100 grams)
• ½ cup powdered sugar (55 grams)
• ½ teaspoon vanilla extract
• Optional: ¼ teaspoon fresh lemon zest and ¼ teaspoon fresh orange zest
• 1 large egg (50 grams)
• Sprinkles or sparkly sugar, for topping

Instructions:

1. In a medium bowl, thoroughly whisk together the flour, baking soda, cream of tartar, and salt. Set this dry mixture aside.
2. In a large mixing bowl, using an electric mixer, beat the softened butter, oil, granulated sugar, and powdered sugar until the mixture becomes light, creamy, and fluffy. This process typically takes about 2-3 minutes on medium-high speed.
3. Add the vanilla extract, the optional lemon and orange zests, and the large egg to the creamed butter mixture. Continue to beat for another minute, making sure to periodically scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
4. Gradually add the reserved dry flour mixture to the wet ingredients. With a sturdy mixing spoon or a heavy-duty rubber scraper, stir until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix, as this can develop gluten and result in tougher cookies.
5. Turn the dough out onto a clean, lightly floured work surface. Divide the dough into 12 equal-sized portions. Gently roll each portion into a neat, smooth ball.
6. Chill the dough: Arrange the dough balls on a plate or baking sheet lined with parchment paper. Place them in the refrigerator to chill for at least 20 minutes. This crucial step helps prevent the cookies from spreading too much during baking and contributes to their desired chewy texture.
7. While the dough is chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or foil; there is no need to grease the sheet.
8. Once the dough is chilled, take each ball and either leave it as a perfect sphere for a thicker cookie or gently press it down slightly so the top and bottom are flattened for a more traditional disc shape.
9. If using, dip the tops of the cookie dough balls into sprinkles or sparkly sugar, pressing gently to adhere. Arrange the prepared cookies at least 3 inches apart on the lined baking sheets to allow for proper spreading.
10. Bake one sheet at a time for approximately 12 to 15 minutes. Baking times can vary considerably based on your oven, so watch them closely. The cookies are done when their edges are lightly golden brown and their centers appear set and slightly puffed.
11. Allow the baked cookies to cool on the baking sheet for a few minutes. This initial cooling period allows them to firm up slightly and finish cooking from residual heat, making them easier to transfer without breaking.
12. Carefully transfer the slightly cooled cookies to a wire rack to cool completely. Once fully cooled, they are ready to be devoured!

Expert Tips for Baking Your Best Giant Sugar Cookies

To ensure every batch of your Giant Sugar Cookies is nothing short of perfection, keep these expert tips in mind:

• Embrace the Chill: Never skip the chilling step! Chilling the dough solidifies the fats, which significantly helps prevent excessive spreading during baking. A properly chilled dough also enhances the flavor and results in a wonderfully chewy texture. If your kitchen is warm, or if you plan to bake later, an extended chill of 30-60 minutes can be beneficial.
• Achieve Room Temperature: Ensure your unsalted butter and large egg are at true room temperature. This allows them to cream together effectively with the sugars and oil, creating a smooth, homogenous emulsion that traps air for a lighter, more even bake.
• Mindful Mixing: When creaming the wet ingredients, aim for a light and fluffy consistency. When incorporating the dry ingredients, mix just until no streaks of flour are visible. Overmixing develops gluten, which can lead to tough, dense cookies rather than soft and tender ones.
• Uniformity for Consistency: For perfectly even baking and a professional appearance, strive to make your dough balls as uniform in size as possible. Using a cookie scoop is an excellent tool for this, or for ultimate precision, weigh each dough ball on a kitchen scale.
• Optimal Sprinkles Application: For sprinkles or sparkly sugar to adhere beautifully and not fall off after baking, gently press them onto the tops of the dough balls just before placing them in the oven. This slight pressure helps embed them into the dough.
• Know Your Oven: Oven temperatures can vary significantly. Investing in an inexpensive oven thermometer can help you verify that your oven is truly preheated to 350°F (175°C). Adjust baking times as needed based on your oven’s performance; focus on the visual cues of golden-brown edges and set centers rather than strict adherence to the timer.
• Patient Cooling Process: Resist the urge to move the cookies too soon. Allowing them to cool on the baking sheet for a few minutes allows them to firm up from the residual heat, preventing them from breaking or falling apart when transferred to a wire rack for complete cooling.

Creative Variations & Customization Ideas for Your Giant Sugar Cookies

While these Giant Sugar Cookies are undeniably delicious on their own, their classic base makes them an ideal canvas for culinary creativity. Here are some ideas to personalize your batch:

• Alternative Flavor Extracts: Experiment with different extracts. A ¼ teaspoon of almond extract can lend a classic bakery depth, while lemon extract can boost the citrus notes. For holiday baking, try peppermint extract for a festive twist.
• Indulgent Chocolate Additions: Fold in ½ cup of mini chocolate chips, white chocolate chunks, or even finely chopped dark chocolate into the dough for an irresistible chocolatey surprise.
• Nutty Crunch: For added texture and a rich, earthy flavor, incorporate ¼ cup of finely chopped pecans, walnuts, or even macadamia nuts. Lightly toasting the nuts beforehand can enhance their aroma and taste.
• Warm Spices: A pinch of warm spices like cinnamon, nutmeg, or a hint of cardamom can add wonderful depth and complexity, particularly appealing during the autumn and winter months.
• Glazes and Frostings: Once completely cooled, these sturdy cookies are perfect for various glazes and frostings. A simple vanilla glaze, a tangy cream cheese frosting, or even royal icing for more intricate decorating can transform them beautifully.
• Seasonal Zests: Beyond orange and lemon, consider lime zest for a different bright, tart note, or even grapefruit zest for a bolder, slightly bitter counterpoint, especially refreshing in warmer weather.
• Colored Sugars and Sprinkles: Tailor your cookies to any occasion by using different colored sanding sugars, nonpareils, or sprinkles to match holidays, birthdays, or specific themes.

Storage and Freezing Instructions for Freshness

To keep your Giant Sugar Cookies tasting their best for as long as possible, follow these simple storage and freezing guidelines:

• Room Temperature Storage: Once your cookies have completely cooled, store them in an airtight container at room temperature. They will remain fresh and delightfully soft for up to 3-4 days. For extra softness, some bakers like to place a half slice of fresh bread in the container to help absorb moisture.
• Freezing Baked Cookies: For longer storage, baked and fully cooled cookies freeze exceptionally well. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe bag or container, separating layers with parchment paper if stacking. They can be stored for up to 3 months. Thaw them at room temperature before serving.
• Freezing Raw Dough: You can also prepare the dough in advance and freeze it. Form the dough into balls as instructed in the recipe, then flash-freeze them on a parchment-lined baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, you can bake them directly from frozen (adding 2-4 minutes to the baking time) or allow them to thaw slightly in the refrigerator before baking.

Frequently Asked Questions (FAQ) About Giant Sugar Cookies

Q: My cookies spread too much and became flat. What could have caused this?

A: Several factors can lead to excessive spreading. Your butter might have been too warm (melted, not just softened), the dough might not have been chilled long enough (or at all), your oven temperature could be too low, or you might have used too little flour. Ensure butter is softened but still cool, chill the dough for at least 20 minutes, and verify your oven temperature with a thermometer. Using the recommended 280 grams of flour by weight also greatly helps in maintaining shape.

Q: Can I substitute the cream of tartar if I don’t have any?

A: Cream of tartar is a key ingredient for achieving the specific soft, chewy texture and subtle tang in these cookies. If you absolutely don’t have it, you can substitute ½ teaspoon of cream of tartar with an equal amount of lemon juice or white vinegar. However, be aware that the final texture might be slightly different, potentially less chewy or tangy. For the best and most authentic results, we recommend using cream of tartar.

Q: Why does this recipe use both butter and oil? What’s the benefit?

A: The combination of butter and oil is intentional and crucial to this recipe’s success. Butter provides an unparalleled rich flavor and contributes to the crisp, golden edges. Oil, on the other hand, ensures an incredibly tender and moist crumb, keeping the cookies soft for days longer than butter-only recipes. This blend creates a unique textural harmony that sets these sugar cookies apart.

Q: Can I use a gluten-free flour blend for this recipe?

A: While this recipe was developed using all-purpose wheat flour, many all-purpose gluten-free flour blends (especially those that contain xanthan gum) can often be substituted cup-for-cup or by weight. However, the texture might vary slightly, and you might need to make minor adjustments to liquid amounts if the dough feels too dry or wet. We recommend starting with the specified 280 grams by weight for the best chance of success with a gluten-free alternative.

Q: How do I achieve those perfect crisp edges with a soft center?

A: Achieving that coveted contrast of crisp edges and a soft, chewy center is a hallmark of this recipe. Key factors include using properly chilled dough, avoiding over-mixing, and baking just until the edges turn a light golden brown while the centers still look slightly soft. The unique combination of butter and oil also plays a significant role in developing this desired textural balance.

With this comprehensive guide and recipe, you are now fully equipped to bake the most incredible Giant Sugar Cookies that are guaranteed to impress. Their delightful balance of soft, chewy centers, perfectly crisp edges, and subtle flavor enhancements make them truly irresistible. Whether you’re baking for a special occasion, a gathering with friends, or simply to indulge a sweet craving, this recipe is destined to become a cherished favorite in your baking repertoire. Happy baking, and enjoy every giant bite!