Giant Sugar Cookie Recipe

Giant Sugar Cookie Recipe A soft, buttery giant sugar cookie topped with fluffy vanilla buttercream, baked as one big round and sliced like a cake.

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Prep Time 15

Cook Time 25

Cooling Time 30

Total Time 1 10

Servings: 10 sciles

Course: Dessert

Cuisine: American

Notes

Ingredients

For the cookie:

1 cup (226g) unsalted butter, room temperature
1 1/4 cups (250g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt

For the frosting:

1/2 cup (113g) unsalted butter, softened
2 1/2 cups (300g) powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt
Sprinkles or coarse sugar, optional

Instructions

Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
Beat butter and sugar until light and fluffy, 2 to 3 minutes.
Beat in eggs one at a time, then vanilla.
Whisk flour, baking soda, cream of tartar, and salt in a separate bowl. Add to the wet mixture, mixing just until combined.
Press dough evenly into the prepared pan.
Bake 22 to 26 minutes, until edges are golden and center looks set but not deeply browned.
Cool in the pan 15 minutes, then lift out onto a wire rack to cool completely.
Beat butter for the frosting until smooth. Gradually add powdered sugar, then milk and vanilla, beating until fluffy.
Spread frosting over the fully cooled cookie. Add sprinkles if desired, then slice to serve.

Notes: Use room temperature, properly softened butter, not melted, to keep the cookie from spreading too thin. Let the cookie cool completely before frosting, or the buttercream will melt.