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Small-batch Giant Christmas Cookie

This Small-batch Giant Christmas Cookies recipe makes six perfect and sprinkle-covered sugar cookies.
Course Dessert
Total Time 2 hours 30 minutes
Servings 6 large cookies
Calories 284kcal
Author Tracy

Ingredients

  • 1/4 cup (2oz) unsalted butter room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method*
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tarter
  • 1/8 teaspoon salt
  • Sprinkles for rolling

Instructions

  • In a medium bowl, cream butter, oil, granulated sugar, powdered sugar, vanilla, and egg yolk until completely incorporated, 1 to 2 minutes.
  • Add flour, baking soda, cream of tarter, and salt and mix until just combined. Cover and chill for at least 2 hours, up to 24, until dough is firm enough to handle.
  • Preheat oven to 350°F and line baking sheet with parchment paper or silicone baking mat.
  • Divide dough into 6 evenly sized balls. Roll in sprinkles and place on prepared baking sheet spaced evenly apart. Gently press dough so it is slightly flattened, about 3/4 inch. Bake for 11 to 14 minutes until cookies look set. Cool completely on baking sheet.

Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).

Nutrition

Calories: 284kcal