Giant Sized Sugar Cookies

Baking By SweetNeddy Updated 21 Jan 2014 , 10:44pm by MimiFix

SweetNeddy Posted 21 Jan 2014 , 8:10pm
post #1 of 4

Hello All,


I've taken on biggest order yet - fairly simple - but big:  300 Large - 6" Round Sugar Cookies - frosted/iced, some topped with colored sugar, some with sprinkles, some just frosted.


To make things easier on me, I'm thinking I'll do a drop style cookie.  Because of the large order, I need suggestions for a recipe that will make a somewhat thick (1/4" - 1/3") cookie, with a texture that will hold up to frosting and toppings, and will freeze well after baking (I'll freeze right after baking - and then thaw before decorating.  Once frosted, they'll be bagged individually).  Maybe a soft/chewy style??  Any thoughts?

3 replies
MBalaska Posted 21 Jan 2014 , 8:43pm
post #2 of 4

You'd better start practicing as soon as possible with that 'drop' sugar cookie recipe.

SweetNeddy Posted 21 Jan 2014 , 10:28pm
post #3 of 4

I don't think I'll need much practice - drop style sugar cookies are pretty easy.  My usual recipe makes a thinner cookie, though, and I'm looking for something a bit thicker.  


Thanks for the input!

MimiFix Posted 21 Jan 2014 , 10:44pm
post #4 of 4

Experiment with your recipe. Use more dough per cookie and/or add more flour.

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