Vanilla
The Perfect Cookie with a Crisp Edge & Chewy Center
🍪 Introduction
These Giant Vanilla Cookies are a textural dream—crispy, buttery edges with a soft, melt-in-your-mouth center. Made with a secret ingredient (cream of tartar), they stay extra thick and tender while baking up with that perfect golden crunch. Each bite is rich, vanilla-kissed, and utterly addictive—ideal for cookie lovers who can’t decide between crispy or chewy!
Why You’ll Love This Recipe
✅ Giant bakery-style cookies – Big, bold, and beautiful.
✅ Perfect texture – Crispy edges + chewy centers.
✅ Stays soft for days – Thanks to oil + butter combo.
✅ Easy to customize – Add sprinkles, chocolate chips, or citrus zest.
📝 Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
- 4¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar (key for thickness!)
- ½ tsp salt
For Topping:
- Extra granulated sugar (for sprinkling)
Equipment:
- Large cookie scoop (~3 tbsp size)
- Parchment-lined baking sheets
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Cream Wet Ingredients
- Preheat oven to 375°F (190°C). Line baking sheets.
- In a large bowl, cream butter, granulated sugar, and powdered sugar until fluffy (~3 mins).
- Beat in oil, eggs, and vanilla until smooth.
2️⃣ Mix Dry Ingredients
- In another bowl, whisk flour, baking soda, cream of tartar, and salt.
- Gradually add to wet ingredients, mixing until just combined.
3️⃣ Shape & Bake
- Scoop 3-tbsp portions of dough (or roll into 2–3-inch balls).
- Flatten slightly and place 3 inches apart on sheets.
- Generously sprinkle with sugar.
- Bake 10–12 mins until edges are golden (centers will look soft).
4️⃣ Cool & Enjoy
- Let cool 5 mins on sheet (they’ll firm up).
- Transfer to a wire rack.
❓ FAQs
Can I use only butter (no oil)?
⚠️ Not recommended—the oil keeps them soft inside.
Why cream of tartar?
✨ It prevents over-spreading and adds a slight tang.
How do I store them?
- Room temp: 5 days in an airtight container.
- Freeze dough: Up to 3 months (bake from frozen +1 min).
Can I make them smaller?
✅ Yes! Use a 1-tbsp scoop; bake 8–10 mins.
Why are my cookies flat?
- Butter too soft (should be cool to the touch).
- Overmixed dough (stop once flour disappears).
💡 Pro Tips
🔸 Chill dough 30 mins for thicker cookies.
🔸 Underbake slightly – They firm up as they cool.
🔸 Sprinkle flaky salt on top for sweet-salty contrast.
🍽️ Serving Suggestions
- Ice cream sandwiches – Sandwich with vanilla ice cream.
- Cookie milk shots – Dunk in cold milk.
- Gift boxes – Wrap in cellophane with ribbon.
🌟 Final Thoughts
These Giant Vanilla Cookies are impossible to resist—crispy, buttery, and just sweet enough. Perfect for cookie swaps, parties, or a midnight snack.
Try these twists next time:
- Lemon zest + poppy seeds for a bright twist.
- Brown butter for nutty depth.
Enjoy! 🥛🍪 Tag your creations #GiantVanillaCookies and share your favorite way to eat them!
“Life’s too short for small cookies.” 😉💛
