Recipe: Butter Baked Goods Bakery Big Sugar Cookies

BIG SUGAR COOKIES
"Sometimes the simplest things in life are the most satisfying. There are no bits and bobs in this cookie. Just a lovely crunch as your teeth sink through to the chewy goodness."



4 cups all-purpose flour
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
3⁄4 cup butter, room temperature
3⁄4 cup vegetable oil
2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla
Coarse sanding sugar, for sprinkling

YOU WILL NEED: 2 cookie sheets lined with parchment paper, medium ice cream scoop

Preheat the oven to 350 degrees F.

Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and oil on medium to high heat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.

Add the sugar and mix until well combined. Scrape down the sides of the bowl.

Add the eggs one at a time, beating briefly after each addition. Add the vanilla and beat again to combine. Scrape down the sides of the bowl.

Turn the mixer to low and add the dry ingredients and mix until fully combined. The dough should be quite pale in color.

Use the ice cream scoop to drop the dough in 24 equally sized portions onto the prepared cookie sheets, about 1 1/2-inches apart. Use the palm of your hand to press down lightly on the top of each dough portion to flatten slightly, then sprinkle each one with a little sanding sugar.

Bake in the preheated oven for 15 to 17 minutes or until the cookies are lightly golden around the edges and cracked in the center. Remove from the oven and transfer the cookies to wire racks to cool.

Makes 24 cookies
Used by permission to Recipelink.com from Random House
Adapted from source: Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery by Rosie Daykin, photographs by Janise Nicolay