Serves 13
45 min
Big Fat Sugar Cookies
Recipe GLPR24a8f57a1f1aa1
Soft, buttery sugar cookies with a delicate crumb and generous frosting. These oversized cookies are made with cream cheese and oil for a tender texture, then topped with a smooth, creamy frosting. Perfect for celebrations or a sweet treat.
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Ingredients
2 1/4 cups plus 1 tablespoon all-purpose unbleached flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
4 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons pure cane sugar
4 ounces cream cheese, room temperature
1/4 cup plus 2 tablespoons vegetable oil
1 large egg
Cane sugar for coating
4 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/2 cups powdered sugar
2 teaspoons heavy cream
1 tablespoon vanilla extract
Pinch of kosher salt
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Allow butter and cream cheese to reach room temperature.
In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar until evenly combined. Set aside.
In a stand mixer fitted with the paddle attachment, cream together butter and cane sugar until well blended and fluffy.
Add the vegetable oil and egg to the mixer. Beat on medium speed for about 1 minute, until the mixture is pale and fully combined.
Add the flour mixture to the wet ingredients. Mix on low speed, pulsing to incorporate, just until combined. The dough will be dense and slightly dry.
Using a 2-ounce ice cream scoop, portion out dough balls onto the prepared baking sheet, leaving at least 2 inches between each ball.
Place 2 tablespoons of cane sugar in a shallow bowl. Lightly dampen the bottom of a flat-bottomed drinking glass with water. Dip the glass bottom into the sugar, then use it to gently press each dough ball flat until it just extends past the rim of the glass. Repeat, re-dipping in sugar as needed.
Bake for 9 minutes, until the edges are just set. The cookies should still be soft in the center.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
While cookies cool, prepare the frosting. In a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until light and fluffy, about 2–3 minutes.
Add powdered sugar, heavy cream, vanilla extract, and salt. Beat on medium speed until the frosting turns bright white, about 2–3 minutes.
Check consistency. If frosting is too thin, add more powdered sugar 1 tablespoon at a time. If too thick, add more heavy cream, a teaspoon at a time.
Once cookies are completely cool, spread frosting on each cookie. Start by placing a generous dollop in the center and slowly spread toward the edges, working back and forth until evenly covered.
Add desired toppings, such as sprinkles, if desired. Serve immediately or store uncovered at room temperature for up to 2 days.
To freeze: Place frosted cookies on a baking sheet and freeze uncovered for about 30 minutes until the frosting is firm. Individually wrap each cookie in plastic wrap and place in an airtight freezer bag. Freeze for up to 1 month. Allow to come to room temperature for about 20 minutes before serving.
