It’s the name that won me over.
Who in their right mind could pass up making a cookie named Paul Bunyan Sugar Cookies? As you can see I couldn’t. These huge sweet cookies are a perfect treat for Valentine’s Day – imagine how creative you could be in decorating them too. I chose simplicity with this batch, but I wouldn’t be opposed to decorating some with some pretty pink icing and some colorful sprinkles ether.
I found this recipe while snooping through the cookbook, Better Homes and Gardens Cookies and Candies. The name alone was enough to inspire me to give the recipe a try and I’m glad I did.
These cookies are soft on the inside, but are durable enough for decorating, packaging, and/or easy transporting. You will also need very inexpensive tool if you decide to make these giants – a large mouth tin can. I used a large soup can about the same diameter as a one pound coffee can.
Paul Bunyan Sugar Cookies – adapted from Better Homes and Gardens Cookies and Candies Cookbook
1 c. butter or margarine
1 1/2 c. granulated sugar, plus additional sugar for topping
2 eggs
1 tbsp. plus 1 tsp. vanilla extract
3 1/2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
In a large bowl, cream shortening, sugar, eggs, and vanilla until light and fluffy. Stir in flour, baking powder, and salt, mixing well. Chill dough for about 1 hour.
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
On lightly floured surface roll out dough to about 1/4” thick. Cut out cookies with can and place on prepared cookie sheets about 1 “ apart. Bake for about 9-10 minutes, or until lightly golden. Be careful not to over bake. Remove from the oven and sprinkle sugar on top. Cool before moving. Makes about 14 cookies.
I did sprinkle some mini chocolate chips on some of the cookies as soon as they came out of the oven – yum! You can also put raisins in the batter – completely optional.
THE JOY OF CAKING 
My family loves when I bake up huge chocolate chip cookies–so I imagine they would be delighted with your lovely Paul Bunyan sized sugar cookies!
That’s one big cookie!
Reblogged this on Chef Ceaser.
They look delectable even without the added icing!
Eileen….the name has won me over, too! I love soft sugar cookies. These look fabulous. And a great canvas for decorating for any occasion. But I’m going to start saving my cans. What a great idea to use them as the cookie cutters….so many possibilities there! : )
I was thinking that homemade red velvet ice cream you just posted and these cookies would pair well 🙂 I liked the tin can idea too! We need to email someday to catch up.