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Giant Frosted Sugar Cookies!

Giant Sugar Cookies with Pink Buttercream

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
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 12 cookies
Author Amanda Rettke

Ingredients

Cookies

  • 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

Instructions

Cookies

  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.