Easy Large Batch Sugar Cookies

Bake the Best Easy Large Batch Sugar Cookies

There is nothing quite like the aroma of warm vanilla and butter wafting through the house to bring everyone into the kitchen. I remember the first time I had to bake for my daughter's entire grade level; I tried tripling a standard recipe and ended up with a crumbly mess that took all night.

That was the day I realized that a true large batch recipe isn't just a multiplied version of a small one it requires a specific balance of fats and leavening to stay consistent across sixty plus cookies.

This recipe for easy large batch sugar cookies is my absolute favorite because it bypasses the most annoying step in baking: the fridge chill. We have all been there, staring at a bowl of dough that needs to sit for four hours when you only have two.

By balancing the 750g of all purpose flour against exactly 454g of softened butter, we create a dough that holds its shape immediately. You'll get that classic, wholesome flavor that reminds you of old-fashioned bakeries, but with a prep flow that actually respects your time.

Honestly, once you see how easily these come together in a single large bowl, you will never go back to those tiny recipes. We are looking for a specific texture here not a crispy snap, but a soft, velvety bite that melts away.

Whether you are prepping for a holiday or just want to stock the freezer for a rainy day, this big batch approach is the most efficient way to bake. Let's get into the mechanics of why this works so well.

Science Behind These Soft Massive Batches

Success with large scale baking isn't just luck; it's about managing how ingredients interact under heat. When we work with 400g of sugar and four eggs, we are creating a significant amount of structure that needs to be supported so the cookies don't turn into flat pancakes on the sheet.

• Mechanical Aeration: Creaming the butter and sugar for a full three minutes creates millions of tiny air pockets that provide a lift, ensuring the cookies stay light rather than dense.
• Protein Denaturation: The four eggs provide enough lecithin to emulsify the heavy amount of fat, creating a cohesive crumb that doesn't crumble the moment you pick it up.
• Starch Gelatinization: Using 750g of all purpose flour provides the perfect gluten network to trap the gases released by the baking powder, resulting in a consistent rise across all 66 servings.
• Hygroscopic Properties: The granulated sugar pulls moisture from the air, which is why these cookies remain soft and wholesome even three days after baking.

Because we are dealing with a large volume of dough, the way you manage your oven space is just as important as the mixing. If you try to cram too many trays in at once, the airflow will drop, leading to uneven browning.

I always recommend rotating your sheets halfway through to ensure every single cookie gets that perfect golden bottom.

Official Recipe Yield and Specs

When you are planning your baking day, knowing the exact specifications helps you stay organized. This recipe is designed to be a "drop and roll" style, meaning you don't need fancy cutters or a rolling pin unless you really want to.

The sheer volume of this easy sugar cookie recipe for baking means you should clear off your counters and get your cooling racks ready.

The inclusion of both vanilla and almond extract is what gives these that professional "wedding cake" flavor profile. It is a subtle difference, but it's the thing people will notice without being able to quite put their finger on it. It turns a simple sugar cookie into something that feels special and intentional.

Choosing Ingredients for Wholesome Flavor

To get the best results, you need to be specific about your elements. I always use fine sea salt because it dissolves faster in the dough than coarse kosher salt, ensuring you don't get a salty crunch in the middle of a sweet bite. For another classic treat that uses similar pantry staples, you might want to try this Classic Snickerdoodle Recipe if you love a cinnamon twist.

• 454g Unsalted Butter: Softened to room temperature. Why this? Provides the foundational flavor and creates a tender, melt in-mouth texture.
• 400g Granulated White Sugar: Extra for rolling. Why this? It sweetens while providing the necessary crisp edges.
• 4 Large Eggs: Room temperature. Why this? Adds moisture and creates the structural "lift" for the cookies.
• 30ml Pure Vanilla Extract: Don't use imitation. Why this? The high volume of dough requires a strong aromatic base.
• 5ml Almond Extract: The secret ingredient. Why this? Adds a complex, nutty depth that mimics high end bakery cookies.
• 750g All Purpose Flour: Sifted if lumpy. Why this? Provides enough protein for structure without making the cookies tough.
• 10g Baking Powder: Not baking soda. Why this? Ensures a clean, vertical rise without any metallic aftertaste.
• 6g Fine Sea Salt: To balance sweetness. Why this? Sharpens the other flavors and prevents a one note sugary taste.

If you are out of almond extract, don't worry you can just double up on the vanilla. However, I highly recommend keeping a bottle in the pantry for whenever you're making homemade sugar cookies large batch style, as it really provides that wholesome, nostalgic flavor we all love.

Essential Equipment for Big Baking Days

Because we are making 66 servings, you cannot rely on a hand mixer unless you want a serious arm workout. A heavy duty stand mixer (like a KitchenAid Artisan) is your best friend here.

You will also need multiple large baking sheets; I prefer the heavy rimmed aluminum ones because they distribute heat more evenly than the thin, dark non stick versions.

1. High Ratio Creaming Technique

This refers to the ratio of fat to sugar. By using 454g of butter against 400g of sugar, we are leaning into a very rich dough. You need a paddle attachment to properly beat these together until the mixture looks pale and fluffy, almost like frosting.

2. Balanced Leavening Science

We are using 10g of baking powder because it reacts twice once when it hits the moisture of the eggs and again in the heat of the oven. This "double acting" magic is what keeps the cookies from becoming hard discs.

3. Protein Management

When you add the 750g of flour, the goal is to mix just until the white streaks disappear. If you overwork the dough at this stage, you'll develop too much gluten, and your cookies will turn out bread like instead of tender.

How to Bake Perfect Sugar Cookies

Let's walk through the process. The most important thing to remember is that this is a large volume of dough, so take your time during the mixing phase to ensure everything is incorporated from the bottom of the bowl.

1. Preheat the oven to 175°C. Note: A stable temperature is vital for the initial rise.
2. Cream the butter and 400g sugar in your stand mixer for 3-4 minutes until light and airy.
3. Add the eggs one at a time, beating well after each addition until the mixture is velvety.
4. Pour in the vanilla and almond extracts, mixing for another 30 seconds to distribute the aromatics.
5. Whisk the flour, baking powder, and salt in a separate bowl. Note: This prevents clumps of leavening in your cookies.
6. Slowly add the dry ingredients to the wet mixture until just combined.
7. Scoop tablespoon sized balls (about 25-30g each) and roll them in the remaining 100g of sugar.
8. Place on parchment lined sheets, spacing them about 5cm apart to allow for spreading.
9. Bake for 10-12 minutesuntil the edges are barely golden. Note: The centers will still look soft; they finish cooking on the pan.
10. Cool on the tray for 5 minutes before moving to a wire rack.

Chef's Note: If you want to use this sugar cookie recipe cutouts large batch style, simply add an extra 60g of flour and chill the dough for 30 minutes before rolling it out on a floured surface. It's incredibly versatile!

For those who prefer a slightly thinner, chewier version, you can check out my My Go To Soft recipe which uses a different fat to sugar ratio. But for these large batch beauties, sticking to the "drop and roll" method is the fastest way to get through 66 cookies.

Professional Fixes for Baking Mistakes

Even the best bakers run into trouble when handling a big batch. The most common issue I see is cookies spreading into one giant sheet. This usually happens because the butter was too warm or "greasy" before it even hit the mixer.

Why Your Cookies Spread Too Much

If your cookies look like flat puddles, your butter was likely over softened. Butter should be cool to the touch but indent slightly when pressed. If you’ve already made the dough and it feels oily, pop the entire bowl in the fridge for 15 minutes to firm up the fats before scooping.

Fixing Flour Measurement Errors

Measuring by volume (cups) is notorious for being inaccurate. If you pack the flour into the cup, you could end up with 20% more than needed, resulting in a dry, crumbly cookie. Always use a scale to hit that 750g mark for consistency.

Common Mistakes Checklist

• ✓ Ensure eggs are at room temperature to prevent the batter from splitting.
• ✓ Don't skip the salt; it's the only thing balancing the 400g of sugar.
• ✓ Avoid over mixing once the flour is added to keep the texture tender.
• ✓ Use parchment paper or silicone mats never grease the pan with butter or spray.
• ✓ Let the baking sheets cool completely between batches to prevent premature melting.

Adjusting the Recipe Size Safely

While this is an easy sugar cookies from scratch big batch recipe, you might find yourself needing to tweak it. If you need to scale this up to over 100 cookies, do not try to fit it all in one mixer. Work in two separate batches to ensure the creaming process remains efficient.

For scaling down, this recipe splits beautifully in half. Use 227g of butter, 200g of sugar, 2 eggs, and 375g of flour. If you are scaling down to a quarter, beat one egg in a small bowl and use exactly half of it by weight to keep the ratios perfect.

If you are looking for a standard family sized portion instead, I highly recommend this Classic Sugar Cookie Recipe, which is optimized for smaller yields and perfect for a quiet afternoon.

Adapting This Recipe for Everyone

We want everyone to be able to enjoy these, so making a few swaps for dietary needs is totally doable. Just keep in mind that sugar cookies rely heavily on the interaction between butter and flour for that specific "shatter" on the edges.

1. gluten-free Transformation

You can swap the 750g of all purpose flour for a high-quality 1 to-1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). Make sure the blend contains xanthan gum, or the cookies will be too fragile to pick up.

2. Easy dairy-free Alternatives

Replace the 454g of butter with a high fat vegan butter stick (avoid the tubs, which have too much water). The cookies will brown slightly differently, but the flavor remains incredibly nostalgic and sweet.

Storing and Freezing Your Cookies

The beauty of simple sugar cookies for freezing is that they handle the cold incredibly well. You can store these in an airtight container at room temperature for up to 5 days. For the best "fresh baked" experience on day four, pop a cookie in the microwave for 8 seconds to soften the butter again.

Freezing Instructions: You can freeze the baked cookies for up to 3 months. Lay them flat on a sheet pan to freeze individually before stacking them in a bag with parchment paper between layers. To freeze the raw dough, scoop the balls, roll them in sugar, and freeze them on a tray.

You can bake them straight from frozen; just add 2 minutes to the total bake time.

Zero Waste Tip: If you end up with broken cookies or "uglies," don't toss them! Crush them up to use as a crust for a cheesecake or sprinkle them over vanilla ice cream for a quick dessert.

You can even use the leftover rolling sugar to sweeten your morning coffee it’ll have a faint hint of vanilla!

Creative Serving and Pairing Ideas

Since we have such a large batch, you can get creative with how you serve them. These cookies are sturdy enough to be turned into ice cream sandwiches. Just place a scoop of strawberry or salted caramel ice cream between two cookies and press down gently.

For a more sophisticated touch, serve these alongside a hot cup of Earl Grey tea or a dark roast coffee. The bitterness of the drink cuts through the 400g of sugar beautifully. If you're feeling festive, a simple glaze made of powdered sugar and lemon juice can be drizzled over the top to add a bright, tangy finish.

Debunking Baking Myths

• Myth: You must chill sugar cookie dough. Truth: If your flour to fat ratio is correct (like in this 750g to 454g recipe), you can bake immediately without excessive spreading.
• Myth: Shiny tops mean the cookie is done. Truth: A shiny top actually indicates the sugar hasn't fully set; wait for a matte finish and slightly golden edges for the perfect bake.
• Myth: More leavening means fluffier cookies. Truth: Too much baking powder causes the cookies to rise and then collapse, leaving them thin and bitter. Stick to the 10g measured here.

Right then, you're all set to tackle your big baking project. Trust me, once you see those 66 golden, sugar dusted cookies cooling on your counter, you'll feel like a total pro. Let's crack on and get those ovens preheated!

Frequently Asked Questions

How can I prevent my cookies from getting too hard after cooling?

The secret to soft sugar cookies is to pull them out of the oven when they still look slightly raw in the center. The "carryover cooking" that happens while they sit on the hot baking sheet for 5 minutes finishes them perfectly. If the edges are dark brown, they will be crunchy rather than soft.

Can I use this recipe for holiday cut outs?

Yes, but you need to make one small adjustment. Add about 60g of extra flour to the dough and chill it for at least 30 minutes. This makes the dough firm enough to handle cookie cutters without sticking or losing the shape of the design.

Why do my cookies have a floury taste?

This usually happens if the flour wasn't properly incorporated or if you used too much by measuring with a cup instead of a scale. Ensure you whisk your dry ingredients (flour, salt, baking powder) together before adding them to the wet ingredients to ensure even distribution.

Do I really need the almond extract?

While you can omit it, the 5ml of almond extract is what provides that "professional bakery" flavor. Without it, the cookies are still buttery and sweet, but they lose that subtle complexity that makes them stand out from a standard store-bought cookie.

Can I make the dough a day in advance?

Absolutely. You can store the dough in the refrigerator for up to 48 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. When you're ready to bake, let it sit on the counter for 15-20 minutes so it's soft enough to scoop.