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  • Giant Sugar Cookies with Pink Buttercream

    filed under: Sugar Cookies on August 11, 2014

    Update: This Sugar Cookie Recipe was BEST SUGAR COOKIE from the LATimes!

    Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.

    Giant Frosted 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!

    Giant Frosted Sugar Cookies!


    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?

    Giant Frosted Sugar Cookies!


    I used my favorite (and seriously amazing) sugar cookie recipe and then a new recent love, this Cherry Frosting.

    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.

    Giant Sugar Cookies with Pink Buttercream
    Prep Time
    5 mins
    Cook Time
    16 mins
    Total Time
    21 mins

    Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.

    Course: Dessert
    Cuisine: American
    Keyword: Giant Sugar Cookies with Pink Buttercream, sugar cookies
    Servings: 12 cookies
    Author: Amanda
    • 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
    Cherry Buttercream
    • 3 c powdered sugar confectioners sugar
    • 1/2 c 1 stick butter
    • 1/2 tsp. almond extract
    • 1/4 c maraschino cherry juice
    1. In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
    2. Add in 3 eggs, the extracts and mix until just combined.
    3. 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.)

    4. I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
    5. 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)

    6. 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.

    Cherry Buttercream
    1. 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.

    2. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.

    3. Top with Rainbow Sprinkles.

    Giant Frosted Sugar Cookies!

    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.

    Giant Frosted Sugar Cookies!

    Can sprinkles ever be wrong?

    These amazing Sugar Cookies are covered in the BEST Cherry Buttercream and covered with Sprinkles!

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    how many cookies do you get out of this receipt? sounds delicious 🙂

      Approximately 12 giant cookies… or 3 dozen smaller cookies.

    What can I sub for the almond extract? Vanilla? I have a nut allergy.

    Does the frosting harden or does it stay soft?

    how thick is the dough to be rolled?

    How thick do you do you make the dough? is it 1/4 inch,, 1/2 inch 1 inch?

    Can I refrigerate the dough overnight?

    Question about the cherry buttercream — is the recipe enough to cover a 2-layer cake?

    I really wanted to love this cherry buttercream but it seperate? Never happened to me before… not sure what went wrong.

    Does this dough hold its shape? I’d love to make these but I want to know if I can make cute shapes without them distorting

      It will spread a bit.

        I use this recipe for all my sugar cookies. It’s amazing. While they do spread, it’s just a tiny bit and I’ve never had an issue with shapes.

    Could this buttercream be piped into roses like your rose cookies?

    I want to make these for my daughter’s birthday party(because they’re ‘giant’!),but she’s not a big fan of cherry flavoured things. What could I use as a substitute for the cherry juice?

    I make the same icing but I put it on peanut butter cookies you should try it it’s the best

    I just love to bake anything. Thanks…………

    Is it true, that , that cherry juice is filled with cancer causing agents, I’ve read the cherries are also , can you please look into that for me, I’ve just underwent chemo thereapy, and be heard that the juice and cherries are harmful I’ll try and send the article if. Can find it, I love these cherries and juice and have eaten them by the jar, but not anymore after reading about that!

    I do not eat egg. Which thing I can use alternatively?

    I really love your recipes. You are an amazing Baker. Was wondering if you have a white chocolate chip macadamia nut cookie recipe.

    My Mom would make Carmel dumplings in cast iron skillet when I was little and never got the recipe from her. She is in heaven now.

    This is also good with sweetened whipped cream sandwiched in the middle, then rolled in sprinkles.

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