September 28, 2021

Giant Sugar Cookie

Somehow four years have passed since I first started developing recipes for Marisa Bakes! Last year, I celebrated with this Mini Funfetti Cake for One, but this year I thought it would be fun to make a Giant Sugar Cookie to celebrate because what's better than having a giant cookie all to yourself?

I'm talking about those large sugar cookies that are covered in sprinkles and have a cake-like texture when you break them apart. It's light and fluffy, and each bite has a nice crunch from the sprinkles. You'll want it all for yourself.

This Giant Sugar Cookie is really simple and easy to make. The trick is to keep your oven at a lower temperature than normal. By preheating it to 250 degrees, you slowly bake the cookie so that it is firm on the outside, but still slightly soft on the inside.

Now let's talk sprinkles! I chose jimmies because I love that they have a good crunch, but still soften slightly when baked. You can use nonpareils or even quins if you prefer!

A FEW NOTES BEFORE WE GET STARTED

Let's bake! Preheat your oven to 250º. In a stand mixer with a paddle attachment or with a handheld mixer, blend together the butter and sugar on medium speed until combined.

Add in the egg and vanilla extract and continue to mix, scraping down the sides of the bowl as needed. With the mixer on low, add in the flour, baking powder, and salt, and mix just until combined.

Scrape down the sides of the bowl and form the dough into a giant ball. Spread out sprinkles on a small plate and carefully press dough ball into sprinkles, shaking the plate as you go to redistribute the sprinkles. Continue this process until the top of the dough is fully covered in sprinkles. Gently pick up giant cookie and roll sides in the remaining sprinkles.

Once the top and sides are completely covered in sprinkles, place the giant cookie on a parchment lined baking sheet. Press it down slightly so that it is about 4 ½ inches in diameter. Bake for 40 minutes until it is firm around the edges. Once baked, it will expand to about 7 ½ inches.

Transfer cookie sheet to a cooling rack and let cookie cool for at least 15 minutes. Now you can slice it up into pieces or take a big bite!

Print

Giant Sugar Cookie

This Giant Sugar Cookie is light and fluffy with a soft, cake-like texture. The colorful sprinkles make it extra fun and even give it a slightly crunch with each bite. Slice it up or break it apart into pieces, but either way you'll want it all to yourself.

  • Author: Marisa Guerra
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 5-10 servings
  • Category: Dessert

Ingredients

  • 4 oz (½ cup) unsalted butter, softened
  • 99 grams (½ cup) sugar
  • 1 large egg
  • 1 tsp vanilla
  • 210 grams (1 ¾ cup) flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup sprinkles

Instructions

  1. Preheat oven to 250º.
  2. In a stand mixer with a paddle attachment or with a handheld mixer, blend together the butter and sugar on medium speed until combined.
  3. Add in the egg and vanilla extract and continue to mix, scraping down the sides of the bowl as needed.
  4. With the mixer on low, add in the flour, baking powder, and salt, and mix just until combined.
  5. Scrape down the sides of the bowl and form the dough into a giant ball.
  6. Spread out sprinkles on a small plate and carefully press dough ball into sprinkles, shaking the plate as you go to redistribute the sprinkles. Continue this process until the top of the dough is fully covered in sprinkles. Gently pick up giant cookie and roll sides in the remaining sprinkles.
  7. Once the top and sides are completely covered in sprinkles, place the giant cookie on a parchment lined baking sheet. Press it down slightly so that it is about 4 ½ inches in diameter.
  8. Bake for 40 minutes until it is firm around the edges. Once baked, it will expand to about 7 ½ inches.
  9. Transfer cookie sheet to a cooling rack and let cookie cool for at least 15 minutes.
  10. Enjoy!

Notes

  • I chose to use jimmies because I love that they have a good crunch, but still soften slightly when baked. You can use nonpareils or even quins if you prefer.

Keywords: giant, sugar, cookie, sprinkles, funfetti

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