Big sugar cookies from Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery (page 71) by Rosie Daykin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on December 07, 2019

    OK here’s my third note on these amazing sugar cookies. I Am reporting yet another variation that worked really well for me: I used a full cup plus three tablespoons of unsalted (cold) butter and a half cup of vegetable oil. I also added a full tablespoon of vanilla. Delicious!

  • Frogcake on January 21, 2017

    I had a serious craving for a giant, buttery sugar cookie and came back to this recipe with some tweaks that met my personal sugar cookie expectations. I replaced the three quarter cup of veg oil with an equal amount of lard at room temperature, added one quarter cup less flour (total three and three quarter cups ap flour), and added one additional half tsp of vanilla. The dough rested in the refrigerator for half an hour before baking. The end result was a buttery, chewy sugar cookie that I've been dreaming about for a very, very long time. Yum. Will be making these again with the changes.

  • Frogcake on May 28, 2016

    I was taken by the picture in the book and was quite excited to try these. I followed the recipe exactly as written twice but was disappointed both times. They were drier than expected and not as buttery tasting as I had hoped. I will try this one again with some tweaking....and will report back. Wondering if anyone else has had this experience?

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