Update: This Sugar Cookie Recipe was BEST SUGAR COOKIE from the LATimes!
Some days just call for obnoxiously big cookies covered in pink frosting and sprinkles. Plus it’s easier to stick to a resolution of eating just one! 😉 We are huge fans of cookies around here and love sharing a variety of recipes. If you want more Cookie Recipes, click here!
Giant Sugar Cookies
I have been fighting the impending-winter-blues. It’s almost a brain sabotage if you will. The summer has been so lovely with so many blessings and so many adventures and I just can’t seem to enjoy the beauty in the moment, I have to go and dwell on winter coming. Darn my silly tendencies and inability to just relish the moment!
Anyway, in a somewhat pathetic attempt to live in the moment and make amazing memories with my babies, I made these cookies. Well, we made these cookies. They (my sweet kiddos) are quite good at the art of sugar cookie dough, and even better at licking the spoon.
That is the true reward, right?
Tips for Making Giant Sugar Cookies
If you don’t happen to have a 4 or 5-inch cookie cutter, you can use a small side-plate or a small bowl as a template.
Keep an eye on them in the oven. I prefer sugar cookies to not have burnt edges, so often remove them before that happens. (But make sure the cookies are done!)
The combination is, it’s… well.
I need a moment.
It’s amazing. I love it. I want to eat all of it all the time ever.
And then head back to school for grammar lessons because, well, obvious.
Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.
- 1 1/2 c butter or 3 sticks I use unsalted
- 2 c granulated sugar
- 3 eggs
- 4 tsp. vanilla extract
- 2 tsp. almond extract
- 4 c all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 3 c powdered sugar confectioners sugar
- 1/2 c 1 stick butter
- 1/2 tsp. almond extract
- 1/4 c maraschino cherry juice
- In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
- Add in 3 eggs, the extracts and mix until just combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. (You can use a mixer or not, just depends on how strong you are.)
- I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
Put dough in some Saran wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350 degrees. (325 for convection)
Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 6-8 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
- Top with Rainbow Sprinkles.
When I was a teenager I went to visit my aunt in Idaho and there was a bakery in the mall there that sold a cookie like this. It was a sugar cookie with pink frosting. I cannot remember the exact flavors, other than it was sweet and wonderful and brilliant. I was trying to recreate that feeling and look, and just happened to recall that lovely pink cherry buttercream , so went with it.
I honestly had no intention of covering these in sprinkles, but it just seemed right.
Can sprinkles ever be wrong?