Large Sugar Cookies
Sweet, buttery sugar cookies with a tender texture and classic flavor, perfect for holidays, parties, or everyday treats enjoyed by all ages.
Ingredients
Instructions
- Sift the flour and measure the required amount.
- Put the sifted flour into a sifter and add cream of tartar, baking soda, and salt.
- Sift the mixture and set aside.
- Cream the shortening and gradually add the sugar, beating well.
- Add the well-beaten eggs and vanilla, mixing thoroughly.
- Drop by spoonfuls onto ungreased baking sheets.
- Bake in a preheated oven at 375°F (190°C) for about 10 minutes or until golden.
Tips & Substitutions
For a softer cookie, consider using butter instead of shortening for a richer flavor. If you don't have cream of tartar, lemon juice can be a substitute for a similar effect. Be careful not to overmix once the flour is added, as this can make the cookies tough. For a fun twist, you can add chocolate chips or nuts to the dough.
Serving Suggestions
These large sugar cookies are perfect for any occasion and pair wonderfully with a glass of milk or a cup of tea. For a festive touch, decorate with frosting or sprinkles. They also make a great addition to a dessert platter alongside treats like Dianne'S Coconut Pie(Microwave) or Cherry Cake Squares.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag or container. To reheat, warm them in a 350°F (175°C) oven for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Large Sugar Cookies contains roughly 565 calories, with 7g protein, 123g carbohydrates, and 6g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin C (61% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2129mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour without sifting, though the texture may be slightly different. Sifting helps aerate the flour, resulting in a lighter cookie. If you choose not to sift, consider lightly spooning the flour into your measuring cup to avoid packing it down.
What can I do if my cookies spread too much while baking?
If your cookies are spreading too much, try chilling the dough for at least 30 minutes before baking. This helps firm up the fat, leading to less spreading. Additionally, ensure you're measuring your flour accurately and not using too much sugar, as this can also affect the spread.
How can I make these cookies more flavorful?
To enhance the flavor, consider adding a pinch of nutmeg or cinnamon to the dough. You can also substitute half of the sugar with brown sugar for a deeper, caramel-like taste. Adding citrus zest, such as lemon or orange, can also brighten the flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).