Giant Sugar Cookies with Sprinkles

There’s nothing like a school bake sale to put a little extra fear into the parents of a diabetic student. So many delicious–and unlabeled–treats to choose from! A club at my son’s school is having a bake sale tomorrow, and the only way I can make sure he’s not playing a game of Dessert Roulette is to donate a treat he enjoys, with a label attached.

These sugar cookies are a super-sized version of a recipe I’ve used for years, Joy’s Sugar Cookies. Big cookies are a hit at bake sales, and these bake up to a generous 4 inches in diameter.

Makes 17 giant cookies

1 cup sugar
1 stick margarine
1/2 cup Crisco
1 egg
1 tsp vanilla extract
1 tsp cream of tartar
1 tsp baking soda
2 cups all-purpose flour
2 oz. rainbow sprinkles

Mix all ingredients with an electric mixer (it’s fine to put everything in at once and let it go if you have a heavy-duty mixer).

Cover cookie sheet with parchment or Silpat. Pour sprinkles into a shallow bowl.

Roll dough into balls about the size of a golf ball, 1 1/2 oz. each. Dip each cookie into sprinkles.

Place on cookie sheet about 2 inches apart. These cookies will spread, so don’t place more than 6 on a cookie sheet.

Bake at 350 for 13 minutes. Allow to cool on pan 5 minutes before removing to rack to cool completely.

The same pan of cookies shown above, before baking. The cookies really do need this much space!

Serving size: 1 cookie. When they’re this big, one is plenty!