Does anyone know how to make the sugar cookies that come out big and soft. Is there a trick to making them or an ingredent that should be added.
Thanks
Could you adapt this - got it in my e-mail:
RECIPE: BIG N’ SOFT CHOCLOATE CHIP COOKIES
~~~~~~~~~~~~~~~~~~~~~~~~~~~~*
INGREDIENTS:
3 1/4 cups all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups Butter, softened
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
2 cups semi-sweet chocolate chunks (or chips)
DIRECTIONS:
Heat oven to 375 degrees. Combine flour, cake flour, baking
powder and baking soda in medium bowl; set aside. Combine butter,
sugar and brown sugar in large mixer bowl. Beat at medium speed,
scraping bowl often, until creamy (2 to 3 minutes). Add eggs and
vanilla. Continue beating, scraping bowl often, until well mixed
(1 minute). Reduce speed to low. Continue beating, gradually
adding flour mixture, until well mixed (2 to 3 minutes). Stir
in chocolate chips by hand. Drop dough by 1/4 cupfuls 2 inches
apart onto baking sheets Bake for 10 to 14 minutes or until light
golden brown. (be careful not to overbake) Let stand 1 to 2
minutes and remove from baking sheets.
Yield: 2 dozen cookies
- NOTE: For smaller cookies, drop dough by rounded
tablespoonfuls 2 inches apart onto baking sheets.
Bake for 10 to 12 minutes or until light golden brown.
Makes 4 dozen cookies.
I have a wonderful recipe for Christmas cookies. E-mail me if you are still interested. Jan
This is my favorite sugar cookie recipe. I found it in an Amish cookbook brought back from a vacation trip. Do not over bake, as that makes them more crisp. These are a little crisp on the outside and soft inside. Happy Thanksgiving from Wisconsin!! 
Amish Sugar Cookies
The best ever!!
1 C. margarine, a must
1 C. cooking oil
1 C. powdered sugar
1 C. granulated sugar
1 tsp. vanilla, almond, lemon or orange extract
juice of 1 lime and rind, opt.
2 lg. eggs
4 1/3 C. flour
1 tsp. cream of tartar
1 tsp. baking soda
extra sugar
Combine margarine, oil, and sugar. Cream well. Add extract and eggs. Combine dry ingredients in another bowl and mix. Add to sugar mixture. Cover and chill about 2 hours. Shape into 1 1/2†balls Place on parchment covered baking sheet or lightly sprayed. Place on baking sheet and flatten each slightly with a sugared glass bottom. Bake in a preheated 350F. oven for 8-10 min. They should only brown slightly around edges. Cool on rack. Store in an air tight container. Makes 30 lg. cookies. www.aroundyvonneskitchen.com Check over recipes on my website!
The ingredient used to make them soft and yummy is buttermilk. Than you can add lemon, vanilla, almond flavorings whichever you prefer also you can sprinkle the top with colored sugars, plain sugars, egg wash, maraschino cherries, any type of nuts etc. They stay soft and moist if you keep them in a tin with a piece of stale bread. DO NOT PUT THEM IN PLASTIC OR THEY GET WET AND GOOEY. IF U NEED THE RECIPE PLEASE ASK.
do you still have this recipe? if so I would be grateful to receive it…
Old-Fashioned Sugar Cookies
1 c. butter, unsalted
1 c. white sugar
2 eggs, lightly beaten
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1 tsp. salt
In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.
Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with coloured sugar.
Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely. Yield: 3 dozens
Old-Fashioned Sugar Cookies II
1 cup butter
1 cup sugar
2 eggs, beaten
2 tsp vanilla
1 cup sour cream
5 cups cake flour
2 tsp baking powder
1-1/4 tsp salt
1 tsp baking soda
Cream butter and sugar. Add eggs and vanilla to sour cream.
Sift together the flour, baking powder, salt and soda and add alternatelyy with liquid to shortening and sugar mixture. Chill thoroughly.
Roll out on pastryy cloth 1/4 inch thick. Cut with large cutter, sprinkle with sugar and press in lightly.
Bake in moderate oven (350) 15 minutes. Makes 100 2-1/2inch cookies.
Here is a recipe a friend gave me about 20 years ago. They are very good. I make them every Christmas.
Mary B.
Jan’s Sugar Cookies
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Sugar
Mix all together. Refrigerate at least 1 hour before rolling and cutting. Sprinkle sugar on top and bake at 375 degrees for 6 to 8 minutes (they will look underbaked but they are soft and chewy). Longer if you want a crisper cookie. You may frost them with a buttercream frosting if you like
Monster Cookies
1/2 cup butter or margarine, softened
1 cup brown sugar
1 cup white sugar
2 cups peanut butter
3 large eggs
1 tsp light corn syrup
1 tsp vanilla
4-1/2 cups regular oats (I like the McCann brand.)
2 tsp baking soda
1/2 tsp salt
8 oz semi-sweet chocolate chips (or chocolate chunks)
1 cup butterscotch chips or M&M’s (your choice)
Put butter, sugars, peanut butter and eggs in a large bowl. Mix with wooden spoon or heavy duty mixer until blended. Add remaining ingredients. You’d better mix the rest by hand. The batter is going to be really stiff. This is a work out! When you have this fully mixed, get out your one-quarter cup measuring cup. You’re going to pack the dough into the measuring cup to make large cookies. I spray the cup inside with butter spray first. And spray your cookie sheet too.
Place the cookie dough blobs fairly far apart (4 to 6 inches) on the cookie sheets and pat them down a bit into 3-inch circles. Bake at 350 degrees for 12 to 15 minutes. They will not be completely hard in the middle. Let them rest on the cookie sheet for a few minutes before you remove them, and do it with a large spatula. Let them cool completely on a rack or flat surface before you store them. This recipe will make about 2 dozen cookies depending upon how much dough you are tempted to eat while you bake the cookies. 
After you make your first batch, you can start to experiment with your own variations in adding nuts or other chips and candies. Then you’ll have your own secret Monster Cookie recipe!
B-man 
Peanut Butter Secrets
COOKIES
1 cup of Butter flavored Crisco
3/4 cup packed Brown Sugar (light)
1/2 cup granulated Sugar
1/2 cup creamy Peanut Butter
1 egg
1 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
40 to 45 mini Peanut Butter cups
GLAZE
1 tsp Butter Flavored Crisco
1 cup semi sweet Chocolate Chips
2 Tbls creamy Peanut Butter
pre heat oven to 375
Grease cookie sheet with butter flavored Crisco.
Combine all dry ingredients and set aside.
Combine B.F.Crisco, Brown Sugar, Granulated Sugar, Peanut Butter in Large bowl,
Beat with mixer at medium speed until well blended then add Egg and Vanilla.
Add dry ingredients slowly and mix on low speed until well blended.
form teaspoonfuls of dough
around Peanut Butter cup. Enclose entirely place on cookie sheet 2" in apart bake 8 to 10 minutes or until browned .
Remove immediately to cooling Rack.
TO Make Glaze
add B.F.Crisco,Semi Sweet Choc
Chip and Peanut Butter in microwavable container and microwave on medium power until melted .
Then dunk tops of cookies in glaze and place back to cool topping .