These crispy chewy sugar cookies are always a welcome sight and bite at my brunch parties. I like to bake them large, but you can make them smaller if you have lots of mouths to feed.
Serve them individually or display a bunch on the table so guests can grab one when they’re ready for something sweet.
If you like this recipe and want more like it, check out my cookbooks Beach House Baking and Beach House Brunch on amazon. 🙂
Giant Crispy Chewy Sugar Cookies
- Preheat oven to 375 degrees. Line two sheet trays with parchment or aluminum foil.
- In a KitchenAid bowl with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla. Gradually blend in flour, baking soda and powder.
- Fill a small bowl with sugar. Portion the dough with a large ice cream scoop (I use a 1 1/3-ounce scoop) directly into the sugar bowl. Coat the ball of dough with sugar, place on prepared sheet tray and press down slightly with your palm. Continue until all the dough is scooped. Bake 10 to 11 minutes, or until light golden color. Cool completely and store in an airtight container.