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Dec 2, 2006 09:38 PM

BIG Cookies

What kind of cookies make the most delicious BIG rolled & cut cookies? Is there a shortbread that would work & could be frosted? Anything in addition to basic sugar cookies? TIA!

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  1. How big are you thinking of? The Barefoot Contessa's shortbread (plain and pecan) makes wonderful cutout cookies, which I sometimes half-dip in dark chocolate. They're sturdy and flavorful. FYI, the dough comes out a bit dry sometimes, so I usually add a few Tbs of milk to help it come together.

    There's also a cookbook called Big Fat Cookies--all about big, and delicious, cookies--but I can't remember off-hand if there any cutout cookies in it.

    1. Shortbread is too rich to frost, try sugar cookies instead. I always make big cookies cause it takes less overall time to form and bake, but I rarely roll and cut cookies so I can't help you there.

      1. what about gingerbread? Cooks Illustrated has a good recipe, as does, I believe, the King Arthur Flour cookbook!

        1. Have you given oatmeal or oatmeal raisin a try? We love baking them oversized and have been known to sandwich homemade vanilla ice cream btwn two oatmeal cookies for frozen desserts.

          Please post what you decide on. Thanks.