Alright, let’s get this straight, I ain’t no fancy baker, but I can whip up some darn good sugar cookies, the kind that’ll make your grandkids swarm around you like flies on honey. You want a big sugar cookie recipe? I got you covered.
First things first, you gotta get your stuff together. Don’t go runnin’ around like a headless chicken later. You need butter, the real stuff, not that fake margarine nonsense. And sugar, of course, the white kind. Gotta have eggs, too. Make sure they ain’t been sittin’ out too long. And flour, the all-purpose kind, that’s what I use. Oh, and a pinch of salt, just like my grandma used to say, “a little salt makes everything sweet taste better”. And don’t forget the vanilla, gotta give it that good smell, you know?
Now, this ain’t rocket science, so don’t you go gettin’ all flustered. First, you take a big bowl, yeah, the biggest one you got. Toss in your butter, gotta be soft, like, you know, not hard as a rock. And then you dump in your sugar. Now, you gotta beat that butter and sugar together real good. I use my old mixer, the one that sounds like a tractor, but you can use whatever you got. Just keep beatin’ it till it’s all light and fluffy, like clouds.
- Cream together 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy.
Next, you crack in them eggs, one at a time, and keep beatin’. Don’t dump ’em all in at once, that ain’t right. And then you pour in your vanilla. A good splash, you know? Not too much, not too little. Just right.
- Beat in 2 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract.
Alright, now for the flour. Don’t just dump it all in at once, you’ll make a mess. Add it in little by little, mixin’ it in as you go. And that pinch of salt, don’t forget that. Keep mixin’ till it all comes together into a dough. It shouldn’t be too sticky, you know? If it is, add a little more flour.
- Gradually add 3 cups of all-purpose flour and a pinch of salt, mixing until just combined.
Now, here’s the thing about big sugar cookies. You gotta roll ’em out big, right? So, flour your counter good, real good, or else the dough’ll stick. Then you take your dough and roll it out, not too thin, not too thick. Like, maybe a quarter of an inch, that’s about right. And then you get your cookie cutters. I got all sorts of ’em, stars, hearts, even one that looks like a pig. The grandkids love that one.
Cut out your cookies and put ’em on a bakin’ sheet. Don’t cram ’em too close together, they need room to spread. And then you stick ’em in the oven. Now, my oven, she’s a bit temperamental, so I gotta watch it close. But you want it at 350 degrees, that’s what the recipe says. And bake ’em for, I dunno, maybe 10-12 minutes? You gotta keep an eye on ’em, you know? You want ’em golden brown around the edges, but still soft in the middle.
Once they’re done, take ’em out and let ’em cool on the sheet for a bit. Then you can move ’em to a wire rack to cool all the way. And if you want, you can put some icing on ’em. I just mix up some powdered sugar and milk, maybe a little vanilla, and drizzle it on top. Or you can let the grandkids do it, they love makin’ a mess.
These cookies, they ain’t just for eatin’ right away, though they’re mighty good warm outta the oven. You can keep ‘em in a tin, or a jar, or whatever you got. They’ll last a few days, if the grandkids don’t get to ‘em first. But honestly, they are so soft, they won’t last long. You’ve been warned!
So there you have it, my big sugar cookie recipe. It ain’t fancy, but it’s good. And that’s all that matters, right? Now go on and bake some cookies, and make somebody happy.
Tips for making really good sugar cookies:
- Use good quality butter. It makes a difference, I tell you.
- Don’t overmix the dough, it’ll make your cookies tough.
- Roll the dough to an even thickness so your cookies bake evenly.
- Watch your cookies closely while they’re baking, ovens can be tricky.
- Let your cookies cool completely before you ice them. Or don’t ice ’em at all, they’re good plain too.
- If you want to freeze the dough, wrap it up tight in plastic wrap. It’ll keep for a month or two.
And one more thing, don’t be afraid to experiment. Maybe you wanna add some sprinkles, or some chocolate chips, or whatever tickles your fancy. Go ahead, it’s your cookies, you make ’em how you want ’em.
Now, get to bakin’!
Tags: [Big Sugar Cookies, Sugar Cookie Recipe, Easy Sugar Cookies, Homemade Cookies, Baking Cookies, Best Sugar Cookie Recipe, Soft Sugar Cookies, Cookie Baking Tips]
