Large Thick Bakery Size Sugar Cookies — 4 Comments

    • I’m not sure Fara. The sour cream doesn’t solidify like the cream cheese and shortening. You also need the fat for tender cookies.

  1. I’ve baked these cookies & they are SO good, thanks for a great recipe!
    Wondering-have you made this recipe as bars? If so, what size pan, temperature & baking time (please note if it’s convection)?

    • Hi Jo, I’m so glad you like the recipe. I love these cookies! I haven’t made them as bars. My guess would be to press the cookie dough into a 9×13-inch baking dish. Bake at the same temperature (350°) and time. It kind of depends oh how you like your bars. Done or a little doughy. Start with the 16 minutes and work up from there.

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