Big, Big Sugar Cookies

Big, Big Sugar Cookies

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Susan Cutler


After baking these, I make bundles 6 cookies each as they are large, I wrap in cellophane paper and tie with bow - don't forget a tag.


★★★★★ 2 votes

4 dozen
15 Min


  • 2 c
  • 1 c
    margarine, softened
  • 2
  • 1 tsp
    lemon extract
  • 4 1/4 c
    flour, divided
  • 2 tsp
    cream of tartar
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
  • 1 c
    sour cream
  • ·
    raisins or maraschino cherries (optional)

How to Make Big, Big Sugar Cookies


  1. Beat the sugar and margarine together.

    Add eggs and lemon extract; cream together.

    Combine 4 cups flour, cream of tartar, baking soda, salt, and nutmeg and add to sugar/egg mixture alternately with sour cream.

    Then add about 1/4 cup more flour to stiffen dough.

    Put dough on a floured board and roll to 1/2 inch thick. Use more flour as needed.
  2. Use floured rim of a wide-mouthed jar or bowl to cut cookies about 4 inches in diameter.

    Place each cookie on a greased cookie sheet about 2 inches apart.

    Sprinkle with sugar before baking. Add a raisin or chunk of maraschino cherry in center of cookie, if desired.
  3. Bake at 350F Degrees for 15 minutes.

Printable Recipe Card

About Big, Big Sugar Cookies

Course/Dish: Cookies
Hashtag: #holiday

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