Giant Sugar Cookie

CATEGORIES: Giant Cookies

This GIANT sugar cookie is perfection.  It’s a single, large cookie that bakes up to about 8-9 inches in diameter. It has a soft, buttery center and it’s topped with fluffy buttercream icing. Plus, it’s totally customizable depending on what you want–peppermint? Almond? Lemon? Orange? Sure! Feel free to play around with flavorings, citrus zests, and fun toppings. This recipe makes one giant cookie approximately 9-inches in diameter.  Make sure to browse our tips for the best cookie ever!

Giant Sugar Cookie

A few tips for the best Giant Cookie!

Because we’re working with very small ingredients, it’s super important to measure everything EXTREMELY carefully. Make sure you’re lightly spooning flour into measuring cups and leveling with a knife.

Use Our Template

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.

Template for giant cookie baking

Template for a giant cookie

After Baking, Reshape your Cookie

This is one of my favorite pro-tips (I actually do this with regular sized cookies, too!). In order to get a perfectly round shape, as soon as your cookie comes out of the oven (you only have a short window of time to do this) use a large spatula to gently press the edges in to shape your cookie into a perfect circle.  The guide comes in handy for this, too!

shaping a giant cookie

Let it cool completely!

Before you frost, make sure it cools on a baking rack completely.  Our favorite tool to have on hand for moving around giant cookies is a giant spatula, like this one.

giant sugar cookie

Tips for Packaging

One of our favorite ways to package a giant cookie is in a blank pizza box.  You can find them on Amazon or often at restaurant supply stores.  I’ve found 9″ is usually the perfect size, but if you want a little more wiggle room, 10″ is a good option as well.

Cookies are full of butter, so make sure to line your cardboard box with parchment paper (as opposed to tissue paper or no paper) so it doesn’t leave grease spots in your box!  You can sometimes even find cute printed parchment papers, often called “deli sheets” online.

Giant Sugar Cookie

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Giant Sugar Cookie

Giant Sugar Cookie

  • Author: Sara Wells
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 1 giant cookie
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

Our sugar cookie recipe is legendary and we hope you love this giant version as much as we do!


Ingredients

Cookie

1/2 cup real butter, super soft
6 tablespoons sugar
1 egg yolk from large or extra large egg
1/2 teaspoon vanilla
1 cup plus 2 tablespoons flour (make sure to lightly spoon into measuring cup and level!)
1/4 teaspoon baking powder
1/8 teaspoon salt

Icing

4 tablespoons softened butter
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract*
12 tablespoons cream or milk

Additional ingredient:

2 tablespoons sugar for rolling


Instructions

Preheat oven to 350 degrees. 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.

TIP: 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!

Tip: 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.

Keywords: sugar cookie, giant cookie, giant cookie recipe

4 comments

  1. Very excited to make this. Maybe instead of cut out cookies this year?? Seems so much easier!! Also, my favorite way to measure flour is to weigh it. Then zero guessing. Question, can I leave out rolling in sugar? Does it make it have sugar crunchies on the outside? I prefer not to have that texture. Thank you!!

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