July 9: Monster-Size Sugar Cookies

Monster-Size Sugar Cookies

Ingredients:
2 cups (9 oz) all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (4 oz) unsalted butter, room temperature
2 tablespoons (0.8 oz) butter-flavored or plain vegetable shortening
3/4 cup granulated sugar
2 tablespoons light brown sugar
1 tablespoon maple syrup or pancake syrup
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Colored sprinkles or coarse sugar

1. Preheat the oven to 350 and place a rack in the center. Line two baking sheets with parchment or nonstick foil.
2. Mix the flour, cornstarch, baking powder, baking soda, and salt together in a bowl; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and shortening until creamy. Add both sugars slowly and beat for a full 5 minutes. Beat in the syrup. Reduce the speed to medium-low and beat in the egg, vanilla, and almond extract.
4. On the lowest speed of the mixer, add the flour mixture, stirring just until incorporated. Divide the dough into eight equal size balls. Arrange four of the balls on the prepared baking sheet and press down the centers with a drinking glass. Sprinkle with colored sprinkles. Repeat with the remaining cookie dough.
5. Bake one sheet at a time until the edges are golden, 11-13 minutes. Let cool on the baking sheet for about 4 minutes, then transfer to a wire rack to cool completely.

Dry ingredients

Addition of sugars

Addition of maple syrup

Addition of egg and extracts

Thoughts: This recipe only yields 8 cookies so I doubled the recipe. Very very easy recipe...you just have to make sure you don't remove the cookies from the cookie sheet too soon because they are large enough that if they are still warm, they'll break. They were very good.