Bake up supersized treats that are crunchy outside but chewy inside with this easy recipe that’s too good to save for the holidays!
Sugar cookies aren’t just for special occasions anymore! Especially these oversized sugar saucer cookies. The recipe is simple and beginner-friendly, and the results are too delicious to save for Christmas or Valentine’s Day.
Sure, even Santa would be impressed by the crisp edges, soft centers, and sparkling sugar crust of these magnificent treats. But who wouldn’t love the vanilla-forward flavor profile of an old-school sugar cookie in a bigger, more dramatic format?
You’ll love whipping up this recipe on a random weekend for no good reason. They take way less time than cut-out cookies and require nothing more than a simple roll in sugar for decoration.
Whether you’re looking for a dessert table showstopper, a supersized cookie to gift, or just a big, comforting treat, this recipe delivers!
One reliable dough, endless flavor possibilities!
- Citrus twist: Add one or two teaspoons of finely grated lemon or orange zest to the dough with the sugar for a bright, fragrant variation.
- Warm spice: Stir one to two teaspoons of ground cinnamon—or a blend like cinnamon and cardamom—into the dough for a cozy, snickerdoodle-adjacent profile.
- Flavorful extracts: Swap one teaspoon of the vanilla for almond extract, or add a drop or two of coconut or maple extract, keeping total extract to about four teaspoons so it doesn’t turn perfumey.
- Brown sugar swap: Replace a quarter to half a cup of the granulated sugar with light brown sugar for a slightly deeper flavor and a chewier center.
How do I store leftovers?
Store completely cooled sugar saucer cookies in an airtight container. They’ll keep at room temp for 2-3 days or in the fridge for up to 7 days. You can also freeze these cookies, before or after baking them, for up to 3 months. Arrange fully baked cookies or unbaked and flattened dough balls on a baking sheet in a single layer, freeze until solid (about 1 hour), then transfer to a freezer-safe container or resealable bag with parchment between layers and as much air removed as possible. Bake directly from frozen at the same oven temp, adding 3-5 minutes to the baking time and watching for the edges to look set. To enjoy previously baked frozen cookies, thaw overnight in the fridge or at room temp for 30-45 minutes.
Serving suggestions
Serve your sugar saucer cookies alongside a tall glass of milk or a mug of Rich And Creamy Hot Chocolate for a nostalgic treat. Get a little more sophisticated by drizzling your cookies with Powdered Sugar Glaze or this Vanilla Glaze Recipe. Go all the way over the top by dipping the cookies into Vegan Chocolate Ganache, then dusting them with sprinkles, coarse sugar, or flaky sea salt.
Sugar Saucer Cookies
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsalted butter at room temperature
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 1/2 cup coarse sugar or colored sprinkles, optional, for rolling
Instructions
Make And Chill The Dough:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes.
- With the mixer running on low, slowly stream in the oil until incorporated.
- Add the granulated sugar and powdered sugar and beat until smooth, scraping down the bowl as needed. Add the eggs and vanilla and mix just until combined.
- Add the flour mixture in 2 to 3 additions, mixing on low just until no dry streaks remain.
- The dough will be thick and sticky. Scrape the bowl and paddle to make sure everything is evenly combined.
- Cover the bowl and refrigerate until the dough is firm enough to scoop, at least 1 hour and up to 3 days.
Shape And Bake the Cookies:
- Preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- Place the coarse sugar or sprinkles in a shallow bowl.
- Using a #16 cookie scoop or an ice cream scoop, portion the dough into mounds of about 2 tablespoons each.
- Roll each mound into a smooth ball, then roll in the sugar or sprinkles to coat, letting any excess fall back into the bowl.
- Arrange the dough balls on the prepared baking sheets, spacing them about 3 inches apart. Using your hand or the bottom of a flat glass lightly greased or dipped in sugar, flatten each ball to about 1/2-inch thick.
- Bake for 12-15 minutes, rotating the pans front to back and top to bottom halfway through, until the edges look dry and set and the centers are still soft and slightly puffed. The cookies should look pale, not deeply browned.
- Let the cookies cool on the baking sheet for 5 minutes—they will deflate slightly—then transfer to a wire rack to cool completely, 20-30 minutes.
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