Giant Sugar Cookies with Pink Buttercream
Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.
Servings: 12 cookies
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.