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–+ servings
Giant Sugar Cookie

Giant Sugar Cookie

5 from 5 votes
Our sugar cookie recipe is legendary and we hope you love this giant version as much as we do!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings1 giant 9" cookie
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Equipment

Ingredients

Cookie

  • ½ cup butter super soft, no substitutions
  • 6 tablespoons sugar
  • 1 egg yolk from large or extra large egg
  • ½ teaspoon vanilla
  • 1 cup plus 2 tablespoons flour make sure to lightly spoon into measuring cup and level!
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt

Icing

  • 4 tablespoons butter softened
  • 1 ½ cups powdered sugar
  • ¼ teaspoon vanilla extract*
  • 1-2 tablespoons cream or milk

Additional ingredient:

  • 2 tablespoons sugar for rolling
US Customary - Metric

Instructions

  • Preheat oven to 350℉. Line a baking sheet with parchment. Set aside.
  • Beat butter and sugar 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. 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 and sprinkle 2 tablespoons sugar over it. Roll to coat.
  • 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. If your hands melted the sugar into the dough, sprinkle a little extra on top.  Bake for 12-15 minutes, or until set on the edges and slightly soft in the middle.
    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.
  • When cookie is completely cool, frost and decorate if desired!

Notes

  • Feel free to replace vanilla in frosting with another extract of your choice. Almond is actually our favorite! Peppermint is delicious too.
  • 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.
  • Templates: Here is a great template you can use to get the perfect sized cookie.  It has 3 circles on it, and all our giant cookie recipes include a recommended baking size.  To use this template, place it directly on your baking sheet and then cover it with parchment paper (do not bake directly on the template!).  Press your cookie dough down, using the template as a guide. You can also use this heart shaped template.
  • 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!
 

Nutrition

Serving: 1Cookie, Calories: 2708kcal, Carbohydrates: 348g, Protein: 15g, Fat: 144g, Saturated Fat: 91g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 37g, Trans Fat: 6g, Cholesterol: 381mg, Sodium: 1498mg, Potassium: 198mg, Fiber: 3g, Sugar: 249g, Vitamin A: 4456IU, Vitamin C: 0.1mg, Calcium: 131mg, Iron: 6mg
Course: Desserts
Cuisine: American
Keyword: giant cookie, giant cookie recipe, sugar cookie
Calories: 2708kcal
Author: Sara Wells
Cost: $4
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!