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
Source: Better Homes and Gardens

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Credit: Adam Albright

Recipe Summary

hands-on:
15 mins
total:
1 day
Servings:
12
Yield:
12 jumbo cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; total fat 18g; saturated fat 8g; polyunsaturated fat 5g; monounsaturated fat 4g; cholesterol 51mg; sodium 265mg; potassium 39mg; carbohydrates 44g; fiber 1g; sugar 28g; protein 4g; trans fatty acid 0g; vitamin a 280IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 51mcg; vitamin b12 0mcg; calcium 12mg; iron 1mg.
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