You know what? You deserve a break. Seriously. It’s Saturday. Let’s take it easy.
I know… I know. You have that whole list of things to do. Sure, you need to get the car washed. Yes, there’s that thing about going to the pet store, and getting a present for your mother-in-law’s church friend’s niece. You’ve got a lot on your plate. I know. But… well what would happen, if for today, you kicked the list to the curb and kicked you feet up on the couch?
I’ll tell you what would happen. The car would stay dirty, the pet store would miss you, and your mother-in-law’s church friend’s niece would have one less present at her party. She’ll have enough presents. Go on… take a break.
Now… if you’re anything like me, you have a list and you can’t stand not to start crossing tasks off. Here’s my tip: make a new list. I’ll help. On our new list are these things: go to the farmer’s market and buy the prettiest cherries you can get your hands on, treat yourself to frozen yogurt, call that friend you’ve been meaning to call, watch at least three hours of a Law and Order marathon, and have two glasses of wine with dinner… dinner out.
See? Better list. It’s the list you should be working on this Saturday.
Aaaaand, if you wanted to add the making of these sugar cookies to the list… forget about it. These can go on your Sunday to-do list. Yea. Sunday.
These sugar cookies are superb. Superb. Why? Their greatness is do, in part, to their giant size. Who doesn’t love a super giant cookie? There’s more cookie to love. Simple fact.
Also… I know I’ve been using this doily a lot lately. I’ll switch it up soon.
Giant Vanilla Bean Sugar Cookies
from The Pastry Queen (I kinda looooove this book)
makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil, such as canola or sunflower oil. I used almond oil.
1/2 cup granulated sugar, plus additional for sugaring tops
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract, or the seeds of 1 vanilla bean
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil. It may not fully incorporate with the butter, but that’s ok. 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.
For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet 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.
Sara
I love your site. Absolutely love it! And I am at this moment imaging these cookies with some creamy cold vanilla bean ice cream in between. The ultimate ice cream sandwich. Yum! Thank you for doing what you do!
Meagan from Mutritious Nuffins
Wow, these look simple but delicious! They are definitely going on my summer baking list!
Emily
Joy, my to-do-list for today really does include going to my local farmers’ market to find yummy cherries! Also these cookies look delicious. I love sugar cookies.
Bubba
You are my sugar cookie…lol
Kati
These look lovely and I’d say they look quite delcious as is, unadorned, naked-don’t need any icing-nada–perfect!!
Practically Perfect...
Mmmm, they look so yummy! Thanks for the recipe :-)
Melynda
My next cookie, I love vanilla and sugar cookies are the best. I don’t make rolled out cookies however and this was a lucky find! thanks.
Shelly
These look really good…are they crispy or soft??
Alya
Now if only someone would make these for me, and I could continue lying around the house doing nothing and everything at the same time.
By the way, I’ve got a Perricone MD product to give away over at my blog. Come check it out :)
Dani
giant cookies are always a crowd pleaser :)
Linda
Oh Joy, you’re a mind reader. My car is realllllly awful and needs a HUGE clean. I need to blog too. I envy you and your many posts! :)
Laura (Alwaysroom4dessert)
How did you know I was planning to wash my car today… I just got my farmers market email saying its the first week of cherries, FM sounds like a much better plan than washing the car!
Your sugar cookies look fantastic, crispy on the edge and a bit chewy in the middle, just the way I like em!
Rebecca
Ooh, giant, simple, but delicious looking cookies. That’s definitely worth starting a new list for. I think the list would go something like:
1. bake cookies
2. eat cookies
3. rest.
Roll on a lazy cookie-filled Sunday.
Julia @ Mélanger
These look just lovely. I just made some simple raspberry cream cookies that were the result of an urge to bake something simple. I am always searching for a new sugar cookie recipe so I must give this one a go!
Natalie
These look delicious, and I may have to set aside my to do list and make these Saturday!!