Paul Bunyan Sugar Cookies: The Biggest Sugar Cookie Ever

The best and biggest sugar cookies you’ll ever make are the Paul Bunyan Sugar cookies. We make them every year, and I love them SOO much. They are so soft and yummy.

The Best Sugar Cookies

This is one of my favorite cookies, and I love eating it…without the frosting.

Yes, I am one of THOSE people. The frosting is just too much. I love a good old plain sugar cookie, especially if they’re soft and warm. YUM!

What child doesn’t like a good sugar cookie? Or decorating cookies?

Decorating cookies is a great activity any time of the year, including Christmas.

These sugar cookies are great at holding any shape and can be as big as 5” in diameter! 5 inches! The kids LOVE seeing a cookie that size!

I did make 1 5-inch cookie so you could see it, but then realized that you couldn’t tell from the picture that it’s big. I should have put down a penny for context. haha.

This is a recipe my mom used to do, and I’ve loved them ever since. My kids and I make them every year for Christmas, but this year I thought, why wait for Christmas? You could do these anytime of the year. I think a good time would be Easter. You could make sugar cookies cut out like Easter eggs and decorate them.

It’s a great Easter activity. An egg decorating activity you can actually eat!…or WANT to eat!

Here’s how you make the Paul Bunyan Sugar Cookie, or The sugar cookie as big as your face.

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Paul Bunyan Sugar Cookies

Makes 14 large 5″ cookies, or about 36 regular size cookies.

Prep time: 25 Minutes
Chill Time: 1 Hour
Cook time: 9-10 Minutes
Total Time: 1 hour and 45 minutes

Sugar Cookies Ingredients:

1- 1/2 cups of butter
1-1/2 cups of sugar
2 eggs
1 tbsp vanilla
2 tbsp milk
4 cups of flour
3 tsp of baking powder
1/2 tsp salt

Instructions (the shortened version)

In a large bowl Cream together butter, sugar, eggs and vanilla until light and fluffy. Stir in milk. In a separate bowl, sift together flour, baking powder, and salt. Stir into cream mixture, gradually. Chill dough 1 hour. (at least). After dough is chilled, preheat oven to 375 degrees. Roll chilled dough out and use cookie cutters to cut into shapes as desired, about .25 inch thick. You can also cut into 5″ circles. Place shaped dough on cookie sheet about 1 inch apart. Sprinkle the top with sugar. Bake for 9-11 minutes.

Tips for this recipe:

– Make sure you chill it long enough. You cannot cheat on this process. It will not go over well; I’ve tried it. If it doesn’t chill long enough, it gets really sticky.

– Don’t make them too thick. They do grow when they cook, and it tends to get a little too crispy on the outside if it’s too thick.

-Also, don’t make them too thin because then they get too crispy. Unless you like crispy.

After you cool the cookies they are ready for decorating. Here is the frosting recipe I ALWAYS use and absolutely love.

The Best Frosting Recipe

Ingredients:

2 sticks of butter (unsalted) at room temperature
1/2 vanilla bean = 1-1/2 tsp vanilla
5-1/2 powdered sugar
1-2 tbsp of whole milk

Instructions:

Beat butter for 5 minutes until light in color
Scrape vanilla bean into butter; vanilla extract or flavoring works fine here.
Add 1 cup of sugar mix until combined then beat on high for 2 minutes.
Repeat process 1 cup at a time.
Add milk a dash at a time if mixture becomes too dry or too thick.

Frosting will last 1 month in the freezer, 2 weeks in the fridge, or 3 days at room temperature.

I often half this recipe, it makes a ton of frosting. I wouldn’t half it for these cookies.

Paul Bunyan Sugar Cookies Instructions (the long version with lots of pictures.)

Instructions:

In a large bowl Cream together butter, sugar, eggs and vanilla until light and fluffy. It doesn’t really get fluffy like whipped cream fluffy. You’ll know when it’s done when it’s all creamy and smooth.

Stir in milk. In a separate bowl, sift together flour, baking powder, and salt. I want to do a plug here for sifting flour. It really does make a difference, all the dry ingredients combine better. You can get sifter really cheap. Also make sure you scoop your flour out with a spoon. Too much flour can make your cookies flat. It’s the little things that make a big difference.

Stir into cream mixture, gradually.

Chill dough 1 hour. (at least). Your dough should look like this, and it will be pretty sticky. That is normal. Remember, you can not cheat the chill process. I tried, and failed. I tried freezing it for a shorter time, but that didn’t work. If it doesn’t chill, it’s too sticky to work with. It’d be great if you should chill it for 3 hours. I also chilled it in between cooking cookies.

After dough is chilled, preheat oven to 375 degrees. Roll chilled dough out and use cookie cutters to cut into shapes as desired, about .25 inch thick. You can also cut into 5″ circles. If the cookies are too thin, they will crisp up. I don’t like crispy sugar cookies. If they’re too thick, they blow up like a balloon and won’t cook as well. About 1/4 of an inch is perfect.

I want to do another plug for my marble rolling pin. It was given to me as a birthday gift, and I love it. If you make cookies a lot, or bread, I highly recommend investing in one of these! It is so good. It works well with sticky doughs, and makes it so easy to roll out dough.

Place shaped dough on cookie sheet about 1 inch apart. Sprinkle the top with sugar.

Bake for 9-11 minutes. Depending on how thick I get them, depends on how long I cook them. If I got them too thin, then 9 minutes. Too thick, 11 minutes. When you take them out they will look no done, but they are. They harden up after they sit for a few minutes.

Decorate and eat! My favorite frosting recipe is above! My kids go crazy on the sprinkles.

They had so much fun eating and decorating cookies. Then it was a game of seeing how many sprinkles they could get in their mouth from off the table without mom seeing.

Paul Bunyan Sugar Cookies: The Biggest Sugar Cookie Ever

Paul Bunyan Sugar Cookies: The Biggest Sugar Cookie Ever

The Best Sugar Cookies