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!

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! ๐Ÿ˜‰ We are huge fans of cookies around here and love sharing a variety of recipes. If you want more Cookie Recipes, click here!


Giant Frosted Sugar Cookies!

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?

Giant Frosted Sugar Cookies!

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!)


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 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?

5 from 3 votes
Giant Frosted Sugar Cookies!
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 Rettke
  • 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.
These amazing Sugar Cookies are covered in the BEST Cherry Buttercream and covered with Sprinkles!

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  • Anna @ Crunchy Creamy Sweet says:

    Giant cookie – yes! Pretty pink frosting – yes! Count me in! Pinned!

    • Amanda says:

      Thank you Anna!!

  • Angelyn @ Everyday Desserts says:

    these have got to be the pretties cookies & the prettiest photos I’ve ever seen! love these!!

    • Amanda says:

      You are the best Angelyn. Thank you!!

  • sue/the view from great island says:

    Thanks for the big smile today, Amanda — can’t resist sharing these!

    • Amanda says:

      THanks so much sweet Sue!!

  • Annalise @ Completely Delicious says:

    These are the cookies of my dreams! I wish I had a dozen to eat all by myself and not share with anybody else. ๐Ÿ™‚

  • Nedra says:

    These look amazing! Two questions – how thick should the dough be rolled out? How many 4″ cookies will this make?

    • Amanda says:

      I like my dough about 1/4 inch thick, but up to 1/2 inch will work fine. This will make about 12-16 cookies, depending on the thickness. ๐Ÿ™‚

  • Beth R. says:

    Oh these look so so good!!!! The directions just say to roll out.. how thin or thick should the dough be rolled before cutting out?

  • Emily of Sugar Plum says:

    I need one of these cookies in my life. They look amazing!

  • Jessica @ Sweet Menu says:

    These cookies look out of this world! Wow! I just love the cherry flavoured buttercream!

    • Amanda says:

      Thanks Jessica!

  • ramya says:

    yummy frosting and really giant cookies.colorful and no words to say:)

  • Latisha says:

    Yum yum. My 2yr is still asleep and I can’t wait for her to awake so we can get cooking!

  • Shannon @ Bake. Frost. Repeat. says:

    Simply beautiful. There is something about pink buttercream that just makes me smile. I think the sprinkles are the perfect touch.

    • Amanda says:

      Thank you Shannon!

  • Charlotte Moore says:

    PINK just always makes things better. HAHAHA!!! YUM!!!

    • Amanda says:

      I think my 5 year old little princess would completely agree! ๐Ÿ˜‰

  • Jennifer Snyder says:

    you had me at Cherry buttercream Amanda, you had me at Cherry buttercream!!:-D

    • Amanda says:

      lol Love it! Hope you can try it sometime. Have a blessed day Jennifer!

  • Russell from Chasing Delicious says:

    I saw a photo of these on twitter and I knew I had to track down the recipe. Amazing!

    • Amanda says:

      Thank you so much Russell!!

  • Karen says:

    I can’t wait to try these! I’ll be baking them tomorrow. Thanks!

  • Barbara @ Barbara Bakes says:

    These are so fun. A perfect way to end summer.

    • Amanda says:

      Thanks Barbara!

  • Phi @ The Sweetphi Blog says:

    These cookies sure look they’d take away the impending winter doom! WOW, they look so fantastic…would it be bad if I wanted more than one?

  • Emily says:

    Making these right now… perfect for our rainy day! So far, the frosting tastes amazing! Thanks for sharing

    • Amanda says:

      Yay!! So glad you like them! ๐Ÿ™‚

  • Stefanie says:

    Now I know what to do with that leftover juice in the maraschino cherry jar!!!!

  • BitsyBet says:

    Are the sugar cookies soft or crisp? I love the idea of the frosting with cherry juice and almond extract–those two flavors are fantastic together.

    • Amanda says:

      Thank you! The cookies are soft. ๐Ÿ™‚

  • Steph says:

    Holy mother of sugar cookies, these look wonderful…and PINK!! I can’t wait to make them ๐Ÿ™‚ one question there something I can replace the maraschino cherry juice with? I don’t have any, but could I replace it with strawberries or something? (In liquid form somehow hahaha) I want to keep the buttercream pink!

    • Amanda says:

      Yes! You can swap out the liquid with whatever works best for you. ๐Ÿ™‚ Concentrated strawberry juice is a great option!

      • Tara Olson says:

        I am going to try grenadine syrup.

  • sandra says:

    Can I use regular butter as apposed to unsalted butter…

  • Tracy says:

    WOW!! These are the BEST sugar cookies I have ever made. They’re very similar to the Lofthouse cookies–soft though these are create at holding their shape. I roll them out to 1/2 inch and cut cookies out of it. These are fantastic. I have to make them in small batches or else my husband will eat all of them.

  • Joan says:

    Want too buy giant cookies wholesale i have small business with. My daughter who i just love. Write me so i can add giant cookie to gifts. Have nice day joany

  • STACEY KELLY says: