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Big Fat Sugar cookie with sprinkles from The Faux Martha

Big Fat Sugar Cookies

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  • Yield: 13 2 oz. (large) cookies 1x


This recipe is adapted from Vintage Revivals and That’s Some Good Cookin’ If you’re looking for a dense, out of this world, bakery-esque sugar cookie, here’s your girl. These cookies are large and in charge but you can easily make them smaller if you wish. They come together dangerously fast and can last dangerously long (in the freezer).


  • Cookie
  • 2 1/4 c. + 1 tbsp. all-purpose unbleached flour
  • 1/4 tsp. kosher salt, heaping
  • 1/4 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 1/2 c. + 2 tbsp. pure cane sugar (plus more for flattening)
  • 1/4 c. + 2 tbsp. powdered sugar
  • 1/4 c. + 2 tbsp. vegetable oil*
  • 1 large egg
  • Frosting
  • 2 oz. cream cheese, room temperature
  • 2 tbsp. unsalted butter
  • 1 1/4 c. powdered sugar
  • 1 tsp. heavy cream
  • splash of vanilla extract
  • pinch of kosher salt


  1. Preheat oven to 350 degrees. Line baking sheet with a Silpat or parchment paper. Set out butter and cream cheese to come to room temperature.
  2. In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together butter and sugars until well combined. Add in oil and egg and continue mixing until pale in color and evenly combined, about 1 minute.
  4. Add flour into the wet ingredients and incorporate on low speed until just combined, pulsing to initially incorporate. Dough will be dense and fairly dry. You should probably taste it just to make sure it’s good. Ok, now stop. This recipe makes exactly a bakers dozen.
  5. Using a #16 (2 oz) ice cream scoop, scoop out 6 dough balls on to the prepped baking sheet leaving at a time, at least 2″ apart. Into a flat-bottomed bowl add about 2 tablespoons of sugar. Using the base of a glass cup (with the tiniest shmear of water to get the sugar to initially stick), dunk in sugar, and press out dough until it just passes the edge of the cup. Repeat.
  6. Bake for 8 minutes. Allow to cool on pan for 5 minutes before transferring to a cooling rack to continue cooling.
  7. While cookies cool completely, make frosting. Cream together cream cheese and butter until light and fluffy. Mix in powdered sugar, heavy cream, vanilla, and kosher salt. Continue beating until frosting turns white. Frosting too thin? Add more powdered sugar. Frosting too thick? Add more cream. The humidity can totally effect the consistency.
  8. Spread on cookies. Start by adding a large dollop to the middle of the cookie and slowly spreading toward the edge, working the frosting back and forth. Sprinkle. Store uncovered for up to two days. Or freeze them for long lasting consumption. After 12 hours, place on baking sheet and flash freeze in freezer for about 30 minutes. Remove and individually (and carefully) wrap in plastic wrap. Store in an airtight freezer bag in freezer for up to a month. Allow to come to room temp for about 20 minutes before eating.


* I’m always looking for the healthiest baking oils, which seem to change by the day. I used Grapeseed Oil, which has a high smoke point and neutral flavor, for this recipe.

• Annoyed with all the extra tablespoons here and there? I halved the original cookie recipe since it made so many cookies. I also deleted out the water and added more flour since they came together wet. Maybe it’s due to the humid state I live in. When halving or double recipes, remember these measurements.

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