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Sugar Cookie Boulders


Cookie Dough:
1 cup unsalted butter
1 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/2 teaspoon Clabber Girl Baking Powder
1 1/2 cups all-purpose flour
1 cup Clabber Girl Cornstarch
1/4 teaspoon salt
1 egg yolk, if required (if dough does not hold together)
Finishing Touches:
Colored Sprinkles or Chocolate Jimmies
Egg Wash


In a food processor, cream the butter and confectioners' sugar until well blended. Fold in remaining ingredients, first pulsing, and then blending until dough holds together. If it doesn't come together then add the egg yolk. Press the dough into a flattened disk, wrap and chill for 20 minutes.

Preheat oven to 350 F. Stack two baking sheets together and line top one with parchment paper. Form the dough into large balls and press slightly on baking sheet or use a small pizza rolling pin. (If using the cherries, smear a touch of beaten egg in the center of the cookie, and press a candied cherry half on it. Or brush tops lightly with egg wash and sprinkle on sugar or sprinkles or chocolate jimmies).

Bake 17-20 minutes or until cookies just barely start to brown around the edges.
To finish cookies, leave plain or dust with fine granular sugar or confectioners' sugar.

Makes 1-2 dozen depending on size.


Sugar Cookie BouldersWe all need a hit of sugar in an big, bold, old-fashioned, two-hands are needed sugar cookies. Here's a great snacking cookie and a cookie jar keeper.