Making these sugar cookies jumbo size is as simple as using at 1/4 cup measuring cup as your cookie scoop. Make 'em big or small, either way the sprinkles will bring smiles.

Jessie Sheehan
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Ingredients

Directions

  • Line a large cookie sheet with parchment paper. In a medium bowl whisk together flour, soda, and salt.

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  • In a large bowl beat butter, oil, and sugar on medium 1 minute or until smooth. Add egg, egg yolk, corn syrup, and vanilla. Beat until combined. Add flour mixture and sprinkles. Beat on low until combined.

  • Using a 1/4-cup measuring cup, place dough mounds onto prepared cookie sheet. Cover with plastic wrap. Chill 24 hours or up to 3 days.

  • Preheat oven to 350°F. Divide dough between two parchment-lined cookie sheets, placing each mound 3 inches apart. Top each with additional sprinkles. Bake 14 to 16 minutes or until edges are light brown but centers appear slightly underdone, rotating halfway through baking. Remove to a wire rack. Gently press with spatula to flatten cookies. Let cool. Store in an airtight container at room temperature up to 3 days. Makes 12.

Nutrition Facts

369 calories, (8 g saturated fat, 5 g polyunsaturated fat, 4 g monounsaturated fat), 51 mg cholesterol, 265 mg sodium, 44 g carbohydrates, 1 g fiber, 28 g sugar, 4 g protein.

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