Giant Red Hot Sugar Cookie
This recipe makes one giant cookie, about 8-9" in diameter. It has fluffy buttercream icing and crushed red hots for a fun cinnamon-y twist!
Servings large 9" cookie
Equipment
Ingredients
Cookie
- ½ cup real butter very soft but not melted
- 5 tablespoons sugar
- 1 ½ tablespoons crushed red hot candies note: you'll need some more to sprinkle on top
- 1 egg yolk from large or extra large egg
- ½ teaspoon vanilla
- 1 cup plus 2 tablespoons flour lightly spoon into measuring cup and level
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Icing
- 4 tablespoons butter extra soft
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoons cream or milk
- cinnamon extract or cinnamon flavoring oil to taste optional
Topping
- 1 tablespoon red hots, crushed to sprinkle on top of frosting
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment and slip our printable template underneath the parchment. Set aside.
- In a medium bowl, beat butter and sugar with a hand mixer until light and fluffy. Mix in egg yolk and vanilla until smooth. Add flour, baking powder and salt all at once and mix to combine. Mix in 1 ½ tablespoons crushed red hot candies. Dough will look crumbly at first, that’s normal! Keep mixing, for longer than you think you need to and it will come together. When everything is well incorporated, you can use clean hands to pull it all together.
- Form dough into one large ball.
- Place dough ball on prepared baking sheet and gently press to 7″ in diameter. Smooth edges with hands so here are no craggily edges that can get overcooked. Bake for 12-15 minutes, or until set on the edges and slightly soft in the middle. I feel this cookie is best just slightly underbaked so it stays soft! Note: All ovens cook differently and baking time can vary depending on how you pressed your cookie down so set your timer but keep an eye on it and go by look over time! If your edges are getting browned, it’s probably been in there too long!
- Remove from oven and let cool completely.
- 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 and add cinnamon flavoring to taste, starting with just a few drops.
- When cookie is completely cool, frost and sprinkle with additional crushed candies.
Notes
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
- Templates and Labels:
Nutrition
Serving: 1Cookie, Calories: 2798kcal, Carbohydrates: 358g, Protein: 18g, Fat: 149g, Saturated Fat: 92g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 39g, Trans Fat: 6g, Cholesterol: 576mg, Sodium: 1506mg, Potassium: 218mg, Fiber: 3g, Sugar: 256g, Vitamin A: 4716IU, Vitamin C: 0.1mg, Calcium: 154mg, Iron: 7mg
Calories: 2798kcal
Cost: $4
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