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Giant Frosted Sugar Cookies!
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5 from 3 votes

Giant Sugar Cookies with Pink Buttercream

Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.
Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Course: Dessert
Cuisine: American
Keyword: Giant Sugar Cookies with Pink Buttercream, sugar cookies
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

  • 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.

Cherry Buttercream

  • 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.