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There’s something magical about sugar cookies — that buttery sweetness and golden glow that feels like home. But when you make them jumbo, everything gets even better. Bigger cookies mean thicker centers, chewier bites, and that delightful bakery-style texture we all crave. If you’ve ever wondered how to make the best jumbo sugar cookies, you’re in the right place.
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Why You’ll Love Jumbo Sugar Cookies
Sugar cookies are such a staple pantry busting cookie. They literally use things most people would have on hand at any given moment. My jumbo sugar cookies are no exception and bake up soft with a delicate chewy texture. They just melt in your mouth with the sort of richness that lets you know you are having something simple yet indulgent.
They are also super simple to throw together. Because most of the ingredients are things people usually keep on hand, you can mix these cookies in almost any situation. I also sometimes refer to them as butter cookies as butter is part of their flavor. You can choose to use a mixer or by hand, as my Jumbo Sugar Cookie recipe is very forgiving.
I really wanted to give the cafe/bookstore feel to these cookies so decided that they would looks better rolled in sparkling sugar. The bigger sugar crystals just elevate these sugar cookies to a signature coffee shop cookie. If you don’t have sparkling sugar, you can use plain granulated sugar. Though it may disappear during baking.
I also cannot fail to mention how customizable these cookies are. You can play with different colors of sugar. You can also add your favorite extracts like maple, almond, lemon, vanilla, and more. One of the secrete ingredients I use when I have it on hand is Cake Batter Extract.
No only are my Jumbo Sugar Cookies good for your everyday dessert cravings, but they are ideal for holidays, kids parties, and bake sales.
Not to mention they freeze very well. You can literally shape the dough and freeze it for any time you would like a treat.
There’s something comforting about a cookie that’s big enough to share — though, truth be told, you may not want to. Each bite delivers that balance of buttery sweetness and vanilla warmth that makes soft and chewy sugar cookies such a classic.
You can also try my painted sugar cookie recipes:
Ready to try this recipe? Shop my Baker’s Best Friend List to find all the items needed for cookie baking.
Ingredients and Tips
These are most of the ingredients you will need to make Jumbo Super Soft Sugar Cookie. You can find the full list of ingredients on the recipe card below.
- Flour: Flour is our base for the cookies. All-purpose flour is best here as it is the most balanced in protein which allows the cookies to stay soft. Avoid using high protein flour for cookies. If you are on a gluten-free diet, you can also substitute all-purpose flour for a gluten-free flour blend. If you prefer to make your own gluten-free blend, you will have to use a binder like xanthan gum along with the gluten-free flour. All-purpose flour and gluten-free flour cannot be substituted in a direct 1-to-1 ratio. A good blend to consider is Arrowhead Mills Organic Gluten Free All-Purpose Flour.
- Butter: Sugar cookies are essentially a butter cookie and rely heavily on butter as one of its flavor notes, so it is important to use good quality butter. For my cookies, I prefer Kerrygold Irish-style butter.
- Vanilla Extract: A quality vanilla extract is important for the best tasting cookies. The vanilla extract I prefer to use is a good bourbon vanilla extract.
How to make Jumbo Super Soft Sugar Cookies
I have written out the most important parts of this recipe in a step-by-step sequence of images along with the instructions for the Jumbo Super Soft Sugar Cookies. You can find the full sequence of instruction in the recipe card below.
1. Preheat oven to 350°F. In a Large bowl, cream together butter and sugar until light and fluffy.
2. Add eggs and vanilla. Beat until combined.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt.
4. Add the flour mixture to the butter mixture. Mix by hand until combined. Refrigerate dough for at least 20 minutes.
5. Line a cookie sheet with parchment paper. Scoop cookies 3 to 4 tbsps at a time. We want big cookies. Roll the dough balls in the dusting sugar and place them on the cookie sheet.
6. Baking on 350°F until bottom of cookie is slightly golden (11-13 mins).
7. Let cookies cool on cookie sheet.
8. Enjoy!!
Tips for the Best Sugar Cookies
- Slightly underbake for a soft, chewy texture.
- Add colorful sprinkles or a drizzle of icing for a festive touch.
- Freeze the dough balls for later — bake straight from frozen with an extra minute or two of bake time.
- For extra flavor, experiment with the extracts. Try almond, lemon, or maple. Those are all good pairings with vanilla.
Serving and Storage Ideas
Serve your jumbo sugar cookies with a tall glass of milk, a scoop of vanilla ice cream, or alongside coffee for an afternoon treat. They’re also perfect for gifting — wrap them in parchment and twine for a charming homemade present. Stored in an airtight container, they stay soft and delicious for up to 5 days.
Final Thoughts
If you’re searching for the best jumbo sugar cookie recipe, this one hits every note — soft, chewy, buttery, and just the right amount of sweet. It’s easy to make, fun to share, and impossible to resist. Whether you bake them for a party, the holidays, or just because, these easy jumbo sugar cookies will bring a smile to every bite.
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Super Soft Jumbo Sugar Cookies
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Equipment
- 2-3 tbsp cookie scoop
Ingredients
- 1 cup butter 2 sticks, 226g
- 1 ½ cups sugar 300g
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour 388g
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- Decorative Sugar or Sprinkles optional
Instructions
- Preheat oven to 350°F. In a Large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla. Beat until combined.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture. Mix by hand until combined. Refrigerate dough for at least 20 minutes.
- Line a cookie sheet with parchment paper. Scoop cookies 3 to 4 tbsps at a time. We want big cookies. Roll the dough balls in the dusting sugar and place them on the cookie sheet.
- Baking on 350°F until bottom of cookie is slightly golden (11-13 mins).
- Let cookies cool on cookie sheet.
- Enjoy!!
Notes
Nutrition
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