Giant Frosted Sugar Cookie
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Baking and decorating sugar cookies with shades of pink, red, and white has become a cherished Valentine’s Day activity. This year, try this Giant Frosted Sugar Cookie. Perfect for enjoying yourself or for gifting. No sweeter way to say “I love you” than with a classic homemade sugar cookie.
Now, I am sharing this recipe for Valentine’s, but it can totally work for any holiday. You can make it for St. Patrick’s Day, Easter, Mother’s or Father’s Day, The 4th of July, Halloween, or Christmas. It would also work great to give for birthdays. Feel free to change up the frosting color and sprinkles to fit whatever holiday you want.
Ingredients for Giant Frosted Sugar Cookie
- BUTTER
- GRANULATED SUGAR
- EGG YOLK
- VANILLA
- FLOUR
- BAKING POWDER
- SALT
- POWDERED SUGAR
- ALMOND EXTRACT
- CREAM OR MILK
Instructions for Giant Frosted Sugar Cookie
Start by mixing up a basic sugar cookie dough. You’ll love this easy sugar cookie recipe!
Butter, sugar, flour, baking powder, salt, vanilla, and egg make this dough. However, you are only going to use the egg yolk here. One whole egg is too much for this dough. Plus, the egg yolk helps give the cookie a chewy texture.
In a bowl, beat the butter and sugar with a mixer until light and fluffy. I use my Kitchen-Aid stand mixer with the paddle attachment.
Add in the egg yolk and vanilla. Mix until smooth. Add flour, baking powder, and salt all at once and mix to combine.
The dough will look all crumbly and, at first, look like it’s not coming together. Just keep mixing, and it will eventually form a soft dough. No chilling is required for this dough. It’s ready to use.
Now, to get that round shape, you will use an 8 or 9-inch round cake pan.
Crumple up a piece of parchment paper that will fit the cake pan with some overhang. Crumbling the paper makes it easy to fit the pan easily when you add in the dough. Then, press the dough into the lined cake pan, filling the pan and pressing it evenly for thickness.
Then, invert the baking onto a parchment-lined cookie sheet. Carefully remove the parchment paper from the cookie dough. Now bake the cookie for 12-15 minutes at 350 degrees. It takes my oven 15 minutes.
The cookie will have a cooked appearance in the center while the edges remain light. If the edges get brown, then the cookie is overcooked. If it comes out with the edges uneven, just use a spatula to take around the cookie and fix the edge.
Place the baking sheet on a cooling rack and allow the cookie to cool completely on the baking sheet. This will ensure that we fully cook the cookie and that it doesn’t break. If you attempt to move the cookie before it fully cools, you might break it.
Now for the frosting
This basic buttercream frosting consists of butter, powdered sugar, and milk.
Then you add in almond extract. Sure, you could use vanilla extract, but that almond extract just ups the buttery taste of the buttercream. This is also where you add food coloring.
I used pink food coloring just from the grocery store to get that beautifully bright Valentine’s pink color. But don’t forget the sprinkles. I used some red, white, and pink heart shaped sprinkles.
Frequently Asked Questions
Can I customize the flavor of the giant sugar cookie?
Yes, you can customize the flavor of the giant sugar cookie by adding different extracts like peppermint or lemon.
How should I decorate a giant sugar cookie?
You can decorate a giant sugar cookie with buttercream frosting, colorful sprinkles, candies, and edible decorations. Get creative with your designs!
Can I make a giant sugar cookie ahead of time and store it?
You can make a large sugar cookie ahead of time. Keep it in a sealed container at room temperature. The freshness will stay for a day or two. To maintain freshness, you can also freeze it.
What occasions are giant sugar cookies suitable for?
Great for birthdays, anniversaries, or any special event where you want a tasty and eye-catching treat.
Can I freeze a giant sugar cookie?
Yes, you can freeze a giant sugar cookie by wrapping it well in plastic wrap or foil and placing it in an airtight container. Thaw it at room temperature before serving.
Are there any special tips or tricks for making the perfect giant sugar cookie?
For a perfect giant sugar cookie, press the dough evenly, and don’t bake too long to keep it soft and chewy. Experiment with different decorations and have fun creating your unique design.
How can I package up the cookie?
I purchased some 10-inch pizza boxes on Amazon. The ones I purchased were thin cardboard-like boxes that Crumbl uses. You can find thicker ones if desired. You can also decorate the outside of the box however you like.
Then, I purchased Valentine’s waxed paper sheets on Amazon, too. They are about 9 inches square. I taped 2 sheets together to have some overhang. I glued a sheet to the outside to decorate the box, too.
For more sugar cookie recipes, try:
Giant Frosted Sugar Cookie
Real Mom Kitchen
Ingredients
Cookie:
- ½ cup butter super soft
- ⅓ cup plus 1 Tbsp sugar
- 1 egg yolk
- ½ tsp vanilla
- 1 cup plus 2 Tbsp flour
- ¼ tsp baking powder
- ⅛ tsp salt
Frosting:
- 4 Tbsp butter softened
- 1 ½ cups powdered sugar
- ¼ tsp almond extract
- 1 –2 Tbsp cream or milk
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Set aside.
- Beat butter and sugar together with a mixer until light and fluffy. Mix in egg yolk and vanilla until smooth. Add flour, baking powder and salt all at once and mix until a soft dough forms. Trust me, it will look crumbly at first but it will become a dough.
- Form dough into one large ball.
- Crumple up a piece of parchment paper large enough for an 8 or 9 inch cake pan with some overhang. Line the pan with the parchment paper. Then press the dough evenly into the pan.
- Invert the pan onto the prepared baking sheet and carefully peel off the crumpled parchment paper from the cookie dough.
- Bake at 350 degrees for 12-15 minutes, or until set on the edges and slightly soft in the middle. If using the 8 inch size, you may need to go even longer.
- Remove from oven. Place the baking sheet on a cooling rack and allow the cookie to cool completely on the pan.
- While cooling, mix up all frosting ingredients until light and fluffy. Add as much liquid as you need (a tiny bit at a time) until it is the consistency you like. When the cookie is completely cool, frost and decorate if desired!
Nutrition
This recipe is adapted from Our Best Bites.
