This Giant Sugar Cookies Recipe is sweet perfection. Bakery style cookies that are soft and chewy and topped with fluffy buttercream frosting. A delightful sweet treat all the sugar cookie lovers will devour.
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Why We Love This Giant Sugar Cookies Recipe
- An easy giant sugar cookie recipe with simple ingredients you probably have on hand.
- No chilling required for these sugar cookies.
- Cookies turn out thick and soft with the most perfect crisped edges.
- This recipe makes 12 bakery sized buttery sugar cookies topped with fluffy and creamy buttercream frosting.
- Can decorate according to any celebration or holiday!
- These cookies freeze so great with or without the frosting.
- Cookies are great for sharing, gifting or bake sales.
Gourmet Sugar Cookies Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Pure Almond Extract
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Powdered Sugar
- Milk
- Food Coloring and Sprinkles for decorating
Substitution Suggestions
- Salted Butter: You can use unsalted butter, however I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- White Sugar: These are sugar cookies after all, only white sugar please.
- Pure Extracts: I repeat this so many times... Pure extracts give the best flavor. Imitation extracts leave an after taste that is super unpleasant. If you like you could use vanilla bean paste instead of vanilla extract.
- All Purpose Flour: If you like you can use white whole wheat flour or whole wheat flour. However, the color of the cookies will be darker and the texture may be a little dense. I recommend all purpose flour for these soft sugar cookies.
- Milk: You can use any type of milk to thin the buttercream. You can also use water. Room temperature liquid works best for making buttercream.
How to Make Frosted Soft Sugar Cookies
- First, preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a stand mixer fitted with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened butter and white sugar until light and fluffy. This takes about 2-3 minutes.
- Next, add the eggs one at a time, beating well after each egg.
- Then mix in the the vanilla extract and almond extract.
- Now add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed until everything is evenly combined.
- Using a ⅓ cup or large cookie scoop, make 12 cookies and place 6 on each parchment lined baking sheet.
- Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
- Bake cookies one pan at a time on center rack for 15-17 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely.
- While the cookies are cooling make the buttercream frosting.
How to Make Buttercream Frosting for Soft Sugar Cookies
- While the cookies are cooling, lets make the frosting.
- In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
- Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
- Mix in the vanilla extract and any food coloring if you like.
- Now add the milk, one tablespoon at a time, until you've reached your desired consistency.
- To evenly distribute the frosting to the cookies, use a cookie scoop and dollop the frosting on top of each cookie.
- Using an off set spatula or butter knife spread the frosting over top of the cookies. Or add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner and pipe the frosting on the cookies however you like.
- Add any sprinkles or decorations immediately after you've frosted one cookie. You want to do it right away so the sprinkles will adhere to the frosting and not fall off.
- Let the cookies rest until the frosting has set.
Storing Frosted Sugar Cookies
Storing: Store these frosted sugar cookies in an air tight container between layers of wax paper. Keep them in a cool dry place and they'll last about a week if not longer. If you notice the cookies starting to get a little dry and hard, add a piece of bread or a flour tortilla to the container with the cookies. It'll add moisture back into the cookies.
Freezing: These cookies freeze well! You can freeze them with or without the frosting. Place the cookies in a freezer safe air tight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature until thawed.
Heather's Favorite Tool for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A large cookie scoop is great for these sugar cookies. This large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- I like to use Watkin's food coloring and sprinkles because they are dye free. The girls and I can't have artificial dyes.
Tips for Giant Sugar Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be soft and chewy as intended. The edges should barely be golden brown and the centers should no longer look wet and glossy.
- Use a medium cookie scoop to evenly distribute the frosting on each cookie.
- Decorate or add sprinkles immediately after frosting each cookie. If you wait too long the frosting will set and harden and then all the decorations will just fall off the cookie.
- These cookies can be customized for any holiday, party, or event. Use any food coloring you like and an assortment of sprinkles and decorations.
More Sugar Cookie Recipes:
Giant Sugar Cookies Recipe
This Giant Sugar Cookies Recipe is sweet perfection. Bakery style cookies that are soft and chewy and topped with fluffy buttercream frosting. A delightful sweet treat all the sugar cookie lovers will devour.
Servings: 12 cookies
Ingredients
- 1 cup salted butter, softened
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all purpose flour
Buttercream Frosting
- ½ cup salted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- food coloring and sprinkles, if desired
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a stand mixer fitted with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened butter and white sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each egg.
- Then mix in the the vanilla and almond extracts.
- Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed until everything is evenly combined.
- Using a ⅓ cup or large cookie scoop, make 12 cookies and place 6 on each parchment lined baking sheet.
- Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
- Bake cookies one pan at a time on center rack for 15-17 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely.
- While the cookies are cooling make the buttercream frosting.
Buttercream Frosting
- In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
- Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
- Mix in the vanilla extract and any food coloring if you're using.
- Now add the milk, one tablespoon at a time, until you've reached your desired consistency.
- Using an off set spatula or butter knife spread the frosting on top of the cookies. Or add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner and pipe the frosting on the cookie however you like.
- Let the cookies rest until the frosting has set.
Nutrition
Serving: 1 cookie | Calories: 549kcal | Carbohydrates: 79g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 365mg | Potassium: 62mg | Fiber: 1g | Sugar: 55g | Vitamin A: 762IU | Calcium: 62mg | Iron: 2mg
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