Giant Frosted Sugar Cookie

4 from 2 votes

This Giant Frosted Sugar Cookie is a soft, buttery cookie baked to perfection and topped with a rich, creamy frosting. Perfect for sharing or as a centerpiece dessert, this oversized treat combines the nostalgic flavors of a classic sugar cookie with a fun, oversized twist. Easy to make and customize, it’s a show-stopping dessert everyone will love!

Course Dessert

Cuisine American

Keyword frosted sugar cookie, sugar cookie

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 675kcal

Author Laura

Equipment

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