giant vanilla sugar cookies

Hello, friends! I've been so busy I hardly remember when I made these cookies. I'm in full-planning mode for my friend's upcoming bridal shower, distracted by pretty flowers and mason jars and party favors and wine! Thank goodness there will be wine at this thing :) I'm getting so excited about it. However, it's definitely taken its toll on my baking time. I've been drooling over different recipes for sea-salt and caramel brownies for two weeks now, to no avail.

So I'll leave you with these vanilla sugar cookies, which are quite good. They have just a little bit of crunch on the outside, and are great right out of the oven when the inside is warm and soft. I love the sparkle of sugar on top.

Still... confession time... these are definitely not my favorite cookies. I think I'm just a chocolate chunk cookie type of person. You?

Giant Vanilla Sugar Cookies

Adapted from Joy the Baker

1/2 cup (1 stick) unsalted butter, softened

1/2 cup canola oil

1/2 cup sugar, plus additional for sprinkling

1/2 cup powdered sugar

1 large egg

2 teaspoons vanilla

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 350 degrees. Lightly oil a cookie sheet.

Beat the butter with an electric mixer for 1 minute. Add in the oil and mix. Add the sugar, powdered sugar, egg and vanilla until fully mixed. Stir in the flour, baking soda and salt.

The mixture will be very soft, so refrigerate it for at least an hour, or put it in the freezer for about 15 minutes so it's easier to work with.

Dollop about 2 tablespoons of cookie dough onto the sheet, leaving about 2 inches of space in between each. (This makes wonderfully large cookies; feel free to decrease the size.) With the palm of your hand, press the dough to 1/4-inch thickness. Sprinkle with extra sugar.

Bake 12-14 minutes for large cookies, or 8-10 minutes for smaller ones. They should be lightly golden around the edges.