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giant pink sugar cookie in pizza box
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5 from 1 vote

Giant Sugar Cookie Recipe

Our 8" giant sugar cookie is a show stopper, easy to make and so delicious spread with buttercream frosting. Packaged in a small pizza box, these make great gifts for friends, teachers, and bus drivers!
Course Dessert
Cuisine American
Keyword bakery sugar cookies, buttercream, giant sugar cookie, pizza box, sugar cookie
Prep Time 12 minutes
Cook Time 18 minutes
cool 30 minutes
Total Time 1 hour
Servings 16 servings
Calories 224kcal

Ingredients

COOKIE DOUGH

  • 1/2 cup softened butter (1 stick)
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 3/4 cups all purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon baking powder

BUTTERCREAM FROSTING

  • 1/4 cup softened butter (1/2 stick)
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2-3 Tbsp. milk

Instructions

  • Preheat oven to 350 degrees. Line 2 (8") cake pans with parchment paper.
    Tip: wad the parchment paper into a ball then open and press it into the pan. It will be more flexible this way and easier to fit into a round pan.
  • In a large mixing bowl (or bowl of a stand mixer) combine butter, shortening, and sugar. Beat until fluffy. Turn the electric mixer down and add egg, vanilla extract, and almond extract. Add baking powder. Stir in flour and cornstarch and mix until soft dough forms. Form dough into a ball and slice in half.
  • Press dough into cake pans.
  • Bake for 15-18 minutes. Cookie will be soft, and the edges should be LIGHT golden.
  • Allow cookie to cool completely IN THE PAN. It will continue to set up as it cools.
  • Once cookie has cooled, gently remove cookie from the pan by pulling up the edges of the parchment paper.
  • Beat frosting ingredients together and spread over cooled cookies. Add sprinkles.
  • Place cookie in a pizza box, on a piece of parchment paper, or place on a platter and cover with plastic wrap once the frosting has set.

Video

Notes

Tip: If you use salted butter, no additional salt is required. If you use unsalted butter, add 1/2 tsp. of salt in with your dry ingredients.
Tip: when you cut the cookie, use a sharp knife and clean the frosting off with a paper towel after each line of cutting. This makes for clean edges and beautiful sugar cookie triangles.
Tip: Use an angled frosting spatula for perfect spreading!
HOW DO YOU STORE LEFTOVER SUGAR COOKIES
I recommend making these the day you want to give them away, or the day before, as they will be the softest the first couple of days. DO NOT slice the cookie into triangles until ready to serve. Wrap leftovers in plastic to keep them fresh up to 3 days.
CAN YOU USE STORE-BOUGHT FROSTING ON THE COOKIE BARS?
Absolutely, but my vanilla frosting recipe is super easy and super delicious! I definitely recommend trying it!
CAN YOU USE MARGARINE INSTEAD OF BUTTER TO MAKE SUGAR COOKIE BARS?
I don’t recommend using margarine in baking EVER. It just doesn’t produce the same results, but you could substitute it for the butter. Just don’t come back and give my recipe a negative review if they aren’t as soft. 😉

Nutrition

Calories: 224kcal