This soft giant sugar cookie recipe gives you one big, bakery-style cookie with a tender middle, lightly golden edges, and a buttery vanilla flavor in every bite. It is made as a single large cookie, usually around 8 to 9 inches wide, so you can slice it like a cookie cake and share it without baking a full tray of small cookies.

After baking, the cookie is cooled completely, then covered with smooth vanilla buttercream frosting and finished with rainbow sprinkles or sparkling sugar. The result is simple, sweet, and fun to serve for birthdays, holidays, weekend baking, school treats, quick snacks, or a small family dessert.

At Daily Bite Recipes, we focus on homemade recipes that are easy to follow and enjoyable to make. This giant sugar cookie fits that style perfectly because it uses basic pantry ingredients, needs no cookie cutters, and gives you the soft frosted sugar cookie taste with much less work.

Quick Answer: What Is a Giant Sugar Cookie?

A giant sugar cookie is one large round sugar cookie baked instead of many small cookies. It has a soft center, lightly crisp edges, and a classic vanilla flavor. Once cooled, it is spread with buttercream frosting and decorated with sprinkles or sparkling sugar, making it perfect for sharing at birthdays, holidays, or casual desserts.

Recipe Snapshot

Here is what you can expect before you mix the dough for this soft giant sugar cookie recipe. The dough comes together in minutes, and chilling is only needed if it feels too soft or your kitchen is warm. Once baked, the cookie should have lightly golden edges with a soft, tender center.

Let the cookie cool completely before adding the vanilla buttercream frosting. This keeps the frosting smooth, creamy, and easy to spread without melting into the warm cookie.

Detail	Info
Prep Time	15 minutes
Chill Time	Optional, 15 minutes
Bake Time	16–20 minutes
Cooling Time	25–30 minutes
Total Time	About 1 hour
Yield	1 giant 8–9 inch cookie
Texture	Soft center, chewy edges
Frosting	Vanilla buttercream
Best For	Birthdays, holidays, sharing
Difficulty	Easy

Start checking the cookie around 16 minutes. The edges should look set and lightly golden, but the center should still look a little soft. It will continue to firm up as it cools on the baking sheet.

This also works well as a sugar cookie recipe with sprinkles. You can finish it with rainbow sprinkles for birthdays, sparkling sugar for a simple bakery-style look, or holiday sprinkles for Christmas, Valentine’s Day, Easter, or any small celebration.

Why You’ll Love This Soft Giant Sugar Cookie

This soft giant sugar cookie looks like a small cookie cake but eats like a thick, tender sugar cookie. It has a homemade vanilla flavor, a soft middle, lightly chewy edges, and a smooth buttercream finish that makes it feel special without adding extra work.

One Big Cookie for Sharing

Instead of baking a full tray of small cookies, this recipe makes one giant sugar cookie that can be sliced into wedges or squares. It is easy to place on a serving plate, decorate for the occasion, and share with family or friends.

Serve it for birthdays, after-dinner desserts, holiday trays, or as a fun baking idea alongside other kids snacks.

Soft Center With Chewy Edges

The best part of this cookie is the texture. The edges bake until they are lightly set and chewy, while the center stays soft and tender. As the cookie cools, the middle firms up enough to slice but still keeps that soft sugar cookie bite.

A good giant sugar cookie should not feel dry, hard, or cakey. This one is made to have a tender crumb, a buttery vanilla base, and enough structure to hold the buttercream frosting without breaking apart.

Finished With Buttercream and Sprinkles

Once the cookie has cooled completely, it turns into a giant frosted sugar cookie with a smooth layer of vanilla buttercream on top. Cooling matters because warm cookies can melt the frosting and make it slide instead of spreading evenly.

This also works as a sugar cookie recipe with sprinkles because you can decorate it in many ways. Use rainbow sprinkles for birthdays, sparkling sugar for a simple bakery-style finish, or seasonal sprinkles for Christmas, Easter, Valentine’s Day, or any holiday table.

For a sparkle sugar cookies look, add sanding sugar around the frosted edge or sprinkle a little over the buttercream right before serving.

Easier Than Cut-Out Sugar Cookies

Traditional cut-out sugar cookies can take more time because you have to chill the dough, roll it out, cut shapes, bake multiple batches, and decorate each cookie one by one. This recipe keeps things much simpler.

There are no cookie cutters, no rolling out a full sheet of dough, and no need to frost dozens of cookies. You shape one large cookie, bake it, let it cool, and decorate the top.

The cleanup is easier, and the final cookie still looks pretty enough for a party, birthday table, or simple homemade dessert.

Ingredients You’ll Need

The ingredients for this soft giant sugar cookie are simple, but each one matters because this recipe makes one large cookie instead of several small ones. A little too much flour can make the cookie dry, and butter that is too soft can cause the dough to spread too much in the oven.

The full measurements will go in the recipe card, but here is what each ingredient does and how to use it for the best texture.

Butter

Use softened butter, not melted butter. It should press easily with your finger but still hold its shape. If the butter looks shiny, oily, or partly melted, it is too soft and may cause the giant sugar cookie to spread too much.

Softened butter mixes smoothly with the sugar and helps the cookie bake with a tender bite and lightly chewy edges. If the butter is too cold, the dough can be harder to mix and may not bake as evenly.

Granulated Sugar

Granulated sugar gives this cookie its classic sugar cookie sweetness. It also helps the edges bake with a light golden color while keeping the flavor clean and simple.

This recipe does not use brown sugar because the goal is a soft vanilla sugar cookie, not a caramel-style cookie. The lighter flavor also pairs better with vanilla buttercream frosting.

Egg Yolk or Egg

For the richest texture, use one egg yolk. The yolk adds moisture and helps keep the center soft without making the dough too loose. This is useful for a giant cookie because the middle needs to stay tender while the edges set.

A small whole egg can also work if you want a slightly lighter texture. Just keep in mind that a full egg adds more liquid, so the cookie may spread a little more than the egg yolk version.

Vanilla Extract

Vanilla extract is the main flavor in this cookie. Since the dough is simple, the vanilla stands out more than it would in a chocolate or spice cookie.

A good vanilla extract gives the cookie a warm bakery-style flavor and works well with the sweet buttercream frosting on top.

All-Purpose Flour

All-purpose flour gives the cookie structure, but it should be measured carefully. Spoon the flour into the measuring cup, then level it off with a knife. Scooping straight from the bag can pack in too much flour and make the cookie dry or crumbly.

If you have a kitchen scale, weighing the flour is even better. Accurate flour measurement helps the cookie keep a soft center while still being firm enough to slice after cooling.

Baking Powder

Baking powder gives the cookie a small lift so it does not bake up too heavy. You only need a little because this is meant to be a thick sugar cookie, not a cake.

Too much baking powder can make the cookie puff too high or leave a slightly bitter taste, so measure it carefully.

Salt

Salt balances the sweetness in the dough and helps the butter and vanilla flavor come through. It will not make the cookie taste salty. It simply keeps the sugar cookie from tasting flat.

This is especially helpful because the cookie is finished with sweet vanilla buttercream frosting.

Sprinkles or Sparkling Sugar

Sprinkles and sparkling sugar make this cookie easy to decorate for birthdays, holidays, or weekend baking. Rainbow sprinkles give it a fun party look, while sparkling sugar creates a simple bakery-style finish.

This also works well as a sugar cookie recipe with sprinkles. If you want to mix sprinkles into the dough, use jimmies because they usually hold their color better. Tiny nonpareils can bleed color into the dough, so they are better used on top of the frosting.

For a sparkle sugar cookie look, add sanding sugar around the frosted edge or sprinkle it lightly over the buttercream before serving.

Buttercream Frosting Ingredients

The buttercream for this giant sugar cookie should be soft, creamy, and easy to spread. Since the cookie itself is sweet, the frosting needs a little balance from vanilla and salt so it tastes smooth instead of too heavy.

Unsalted Butter

Use softened unsalted butter for the frosting. It should be soft enough to beat into a creamy texture, but it should not be melted, shiny, or oily. If the butter is too warm, the frosting can turn loose and may not hold well on top of the cookie.

Unsalted butter also gives you better control over the flavor. Since a pinch of salt is added later, you can balance the sweetness without making the buttercream taste salty.

Powdered Sugar

Powdered sugar gives buttercream its smooth, fluffy texture. Add it gradually so it blends evenly into the butter instead of forming lumps or flying out of the bowl.

If your powdered sugar is clumpy, sift it before mixing. This small step helps the frosting spread more smoothly over the giant frosted sugar cookie.

Milk or Heavy Cream

Milk or heavy cream loosens the frosting and makes it easier to spread. Start with a small amount, then add more only if the buttercream feels too thick.

Heavy cream makes the frosting a little richer, while milk keeps it lighter. The finished frosting should be creamy and spreadable, but not runny. It should hold soft swirls when spread over the cookie.

Vanilla Extract

Vanilla extract gives the frosting its classic sugar cookie flavor. It blends with the butter and powdered sugar to create a simple vanilla buttercream that tastes sweet, creamy, and familiar.

Since this cookie has a buttery vanilla base, the frosting flavor matters. A good vanilla extract makes the finished cookie taste more bakery-style.

Pinch of Salt

A small pinch of salt is important because it cuts through the sweetness of the powdered sugar. It does not make the frosting salty. It simply makes the buttercream taste more balanced.

This is especially helpful when you plan to finish the cookie with sprinkles or sparkling sugar.

How to Make a Soft Giant Sugar Cookie

Making this cookie is easier than making a full batch of cut-out sugar cookies. You mix one dough, shape one large round, bake it until the edges are set, then let it cool before adding the buttercream frosting.

For the best result, bake it on a parchment-lined baking sheet at 350°F / 175°C. Parchment paper helps prevent sticking and makes the cookie easier to move once it has cooled.

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and granulated sugar together until the mixture looks smooth and slightly creamy. This helps the cookie bake with a tender texture and light sweetness.

Do not overdo this step. If you beat too much air into the dough, the cookie may puff in the oven and then sink as it cools. Mix until combined and creamy, not whipped like cake batter.

Step 2: Add Egg and Vanilla

Add the egg yolk, or a small whole egg if using that option, along with the vanilla extract. Room temperature ingredients mix more evenly, so try not to use a cold egg straight from the fridge.

Mix just until the egg and vanilla blend into the butter mixture. The dough should look smooth, but it does not need to be beaten for a long time.

Step 3: Mix the Dry Ingredients

In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix gently until a soft dough forms.

Once the flour goes in, avoid overmixing. Too much mixing can make the cookie tougher instead of soft and tender. Stop as soon as you no longer see dry streaks of flour.

Step 4: Shape One Giant Cookie

Place the dough on the parchment-lined baking sheet and shape it into one large round, about 8 to 9 inches wide. Aim for about 1/2 inch thickness in the center, with the middle slightly thicker than the edges.

Smooth the top gently with your hands or a spatula. The cookie does not need to look perfect before baking, but an even shape helps it bake more evenly.

Step 5: Bake Until Edges Are Lightly Golden

Bake the giant sugar cookie until the edges look set and lightly golden. Start checking around 16 minutes, because oven temperatures can vary.

The center should still look a little soft when you remove it from the oven. This is the key to getting a soft center with chewy edges. If you wait until the middle looks fully firm in the oven, the cookie may turn dry after it cools.

Step 6: Cool Completely Before Frosting

Let the cookie cool on the baking sheet for 25 to 30 minutes before moving or frosting it. A giant cookie is delicate while warm, so giving it time to set helps it hold its shape.

Do not add buttercream frosting while the cookie is warm. The frosting can melt, slide, or soak into the top instead of staying smooth and creamy. Once the cookie is fully cool, spread the vanilla buttercream over the top and finish it with sprinkles or sparkling sugar.

How to Make Vanilla Buttercream Frosting

Vanilla buttercream is a simple frosting for this soft giant sugar cookie because it spreads smoothly, holds sprinkles well, and gives the cookie a classic bakery-style finish. The goal is a frosting that feels creamy and spreadable, not stiff, runny, or greasy.

Use a hand mixer or stand mixer for the smoothest texture. Start by beating the softened butter for 1 to 2 minutes, until it looks smooth, pale, and creamy. If the butter is too cold, the frosting can turn lumpy. If it is too warm or shiny, the buttercream may become loose and hard to control.

Add the powdered sugar gradually, mixing after each addition. This keeps the frosting smooth and helps prevent clumps. If your powdered sugar looks lumpy, sift it first so the finished frosting spreads cleanly over the cookie.

Once the butter and powdered sugar are blended, add the vanilla extract and a small splash of milk or heavy cream. Mix for another 1 to 2 minutes, until the frosting looks soft and creamy. Heavy cream gives the frosting a richer taste, while milk keeps it a little lighter.

Adjust the thickness as needed. For spreading, the homemade sugar cookie frosting should be soft enough to glide over the cooled cookie without pulling at the surface. For piping around the edge, keep it slightly thicker so it can hold its shape.

If the frosting feels too thick, add milk or cream 1 teaspoon at a time. If it becomes too thin, mix in a small spoonful of powdered sugar until it thickens again. The finished texture should hold soft swirls but still spread easily.

Always wait until the cookie is completely cool before frosting. A warm cookie can melt the buttercream and make it slide instead of sitting neatly on top. Once frosted, finish the giant frosted sugar cookie with rainbow sprinkles, sparkling sugar, or seasonal decorations.

Decorating Ideas

The easiest way to make this soft giant sugar cookie look special is to change the topping. Keep the vanilla buttercream simple, then use sprinkles, sparkling sugar, colored frosting, or small toppings to match the occasion.

Try not to overload the top. A light layer of decorations keeps the cookie pretty, easy to slice, and pleasant to eat.

Classic Rainbow Sprinkles

If you want a fun sugar cookie recipe with sprinkles, rainbow sprinkles are the easiest choice. They add color without changing the flavor, and they make the cookie look ready for a birthday, classroom treat, or weekend dessert.

Add the sprinkles right after spreading the buttercream so they stick before the frosting sets. Jimmies usually work best because they hold their shape and color better than tiny nonpareils.

Sparkle Sugar Cookie Style

For a softer, more bakery-style look, use sparkling sugar or sanding sugar instead of bright sprinkles. This gives the cookie a light shimmer without making it look too busy.

You can sprinkle it over the buttercream or press a small amount around the frosted edge. This gives it the same pretty finish people love in sparkle sugar cookies while keeping the flavor classic and clean.

Birthday Giant Sugar Cookie

For a birthday giant sugar cookie, use colorful frosting, rainbow sprinkles, mini chocolate chips, or a piped buttercream border. You can also add small birthday candles in the center once the frosting has set.

If you want it to feel more like a cookie cake, slice it into wedges and serve it on a cake stand or round plate. It looks festive but is much easier than baking and decorating a full birthday cake.

Holiday Giant Sugar Cookie

This giant sugar cookie can change with the season just by switching the decorations. Use red and green sprinkles for Christmas, pastel sprinkles for Easter, heart-shaped sprinkles for Valentine’s Day, or red, white, and gold sanding sugar for a simple winter look.

You can also tint the buttercream with a small amount of food coloring. Keep the frosting soft and spreadable, then add the decorations while it is still fresh so everything sticks nicely.

Tips for the Best Texture

These small baking details make the biggest difference, just like the simple habits shared in our cooking tips.

Do Not Overbake

The most important rule is to remove the cookie when the edges are set and the center still looks slightly soft. The cookie will continue to firm up as it cools on the baking sheet.

If you bake it until the center looks fully done in the oven, it may become dry once cooled. A soft center is what gives this giant sugar cookie its best texture.

Measure Flour Correctly

Too much flour can make the cookie dry, crumbly, or too thick in the wrong way. Spoon the flour into the measuring cup and level it off instead of scooping straight from the bag.

If you have a kitchen scale, use it for the most accurate result. A careful flour measurement helps the cookie keep a tender crumb and soft sugar cookie bite.

Use Softened Butter, Not Melted Butter

Softened butter should press easily with your finger but still hold its shape. This helps it cream smoothly with the sugar and gives the dough a better texture.

Melted butter can make the cookie spread too much in the oven. If your butter looks shiny, oily, or partly melted, let it firm up a little before mixing the dough.

Use a Cool Baking Sheet

Shape the dough on a cool baking sheet, not a warm one. A warm pan can soften the butter in the dough before the cookie reaches the oven, which may cause extra spreading.

If you recently baked something on the same pan, let it cool first or use a second baking sheet.

Cool Before Frosting

Let the cookie cool completely before adding the vanilla buttercream. A warm cookie can melt the frosting, making it slide, soak into the top, or lose its smooth finish.

For the cleanest look, wait until the cookie is fully cooled, then spread or pipe the frosting. This keeps the buttercream creamy and helps the sprinkles or sparkling sugar stay in place.

Add a Short Chill If Dough Feels Too Soft

If your kitchen is warm or the dough feels sticky, chill it for about 15 minutes before shaping. Cover the dough lightly while it chills so the surface does not dry out.

A short chill is optional, not required. Use it only when the dough feels too soft to shape into a neat 8 to 9 inch round.

For an extra-soft texture, you can replace 1 teaspoon of the flour with 1 teaspoon of cornstarch. It is not required, but it can help make the cookie more tender and may reduce spreading slightly.

Common Mistakes to Avoid

This cookie is easy to make, but because it bakes as one large round, small details matter. The right thickness, bake time, and cooling time help the cookie stay soft in the center while still being sturdy enough to frost and slice.

Overbaking the Giant Cookie

The most common mistake is baking the cookie until the center looks fully firm. A giant sugar cookie should come out of the oven when the edges are set and lightly golden, but the middle still looks slightly soft.

The cookie will continue to firm up as it cools on the baking sheet. If you leave it in the oven too long, the soft center can turn dry and the edges may become too crisp.

Frosting Too Early

Buttercream frosting should only go on a completely cooled cookie. If the cookie is still warm, the frosting can melt, slide, or soak into the top instead of sitting smoothly on the surface.

For the cleanest finish, let the cookie cool for at least 25 to 30 minutes. The top should feel cool to the touch before you spread or pipe the vanilla buttercream.

Using Too Much Flour

Too much flour can make the cookie dry, crumbly, or heavy. This usually happens when flour is scooped straight from the bag and packed into the measuring cup.

For a softer texture, spoon the flour into the cup and level it off with a knife. If you use a kitchen scale, that is even better for keeping the dough balanced. Add the exact gram measurement in the recipe card so readers can follow the recipe more accurately.

Making the Center Too Thin

When shaping the dough, avoid pressing the center too flat. The middle should be slightly thicker than the edges so it stays soft after baking.

Aim for an even 8 to 9 inch round with the center about 1/2 inch thick. If the center is too thin, it may bake too quickly and lose that tender sugar cookie bite.

Mixing Nonpareils Into the Dough

Tiny nonpareils look pretty on frosting, but they can bleed color when mixed into cookie dough. This can leave streaks in the dough and make the cookie look muddy after baking.

If you want a funfetti-style giant sugar cookie, use jimmies instead. They hold their shape and color better, especially in a sugar cookie recipe with sprinkles.

Cutting Before Fully Cooled

A warm giant frosted sugar cookie can break or smear when sliced too early. The cookie needs time to set, and the frosting needs a few minutes to sit on top before cutting.

Use a sharp knife and wipe it between slices if you want cleaner wedges. This is especially helpful for birthdays, holidays, or any time you want the cookie to look neat on a serving plate.

Flavor Variations

The classic vanilla version is easy to decorate, but you can change the flavor without changing the whole recipe. Keep the dough base simple, then add a small flavor boost or switch the frosting to match the occasion.

Almond Vanilla Giant Sugar Cookie

For a bakery-style almond flavor, add a tiny splash of almond extract with the vanilla extract. Almond extract is strong, so start small. About 1/8 teaspoon is usually enough for one giant sugar cookie.

This version tastes especially good with vanilla buttercream and pastel sprinkles. It has a soft, sweet flavor that works well for birthdays, baby showers, or spring desserts.

Lemon Sugar Cookie

For a brighter flavor, add 1/2 to 1 teaspoon of fresh lemon zest to the dough. The zest gives the cookie a light citrus taste without adding extra liquid.

You can also add a small pinch of lemon zest to the buttercream if you want the frosting to match. This version is nice for Easter, summer parties, or a simple weekend dessert with tea.

Funfetti Giant Sugar Cookie

To make a funfetti giant sugar cookie, fold a small handful of rainbow jimmies into the dough before shaping it. Avoid tiny nonpareils inside the dough because they can bleed color while baking.

Finish the cooled cookie with vanilla buttercream and more sprinkles on top. This gives you a bright, party-style cookie that still has a soft center and chewy edges.

Chocolate Buttercream Version

If you want a richer topping, turn the vanilla buttercream into chocolate buttercream. Start by adding 1 tablespoon of unsweetened cocoa powder to the frosting, then adjust with a little milk or cream until it becomes smooth and spreadable.

Chocolate buttercream pairs well with the buttery vanilla cookie base. Add mini chocolate chips or chocolate sprinkles on top if you want a more dessert-like finish.

Sparkling Sugar Cookie

For a simple sparkle sugar cookie style, roll the outer edge of the dough in sanding sugar before baking. This gives the edges a light crunch and a pretty shine without needing extra decoration.

After baking, you can add buttercream frosting to the center or keep the cookie unfrosted for a lighter version. This works well when you want the cookie to feel festive but not too sweet.

Serving Ideas

This soft giant sugar cookie is easy to serve because it works like a small cookie cake. Let the frosting set for a few minutes, then slice the cookie into wedges or squares with a sharp knife. It is sweet enough to serve on its own, but it also pairs well with cold milk, hot tea, or a simple cup of coffee.

For a more dessert-style plate, serve each slice with a scoop of homemade ice cream without an ice cream maker. Vanilla, strawberry, chocolate, or cookie dough ice cream all work well with the buttery sugar cookie base and vanilla buttercream frosting.

If you are making this for a birthday or small celebration, place the whole cookie on a cake stand, add candles, and slice it at the table. For another small party dessert, this mini 6 inch cake is a good option to serve alongside it.

You can also add this recipe to your list of easy dessert recipes for holidays, family dinners, bake sales, or weekend baking. It looks decorated and festive, but it is much simpler than making a full batch of frosted cut-out cookies.

How to Store and Freeze

This giant frosted sugar cookie stores well when it is covered properly. The main thing is to keep the cookie from drying out and protect the buttercream frosting from getting too soft.

Room Temperature

If your kitchen is cool, store the frosted cookie covered at room temperature for 2 to 3 days. Use an airtight container if it fits, or cover the cookie plate tightly with plastic wrap.

Keep it away from direct sunlight, heat, or warm areas of the kitchen. If your kitchen is warm, refrigerate the cookie instead of leaving it out.

Refrigerator

Refrigeration is helpful if the buttercream feels soft or the room is warm. Place the cookie in an airtight container and refrigerate it for up to 4 days.

Before serving, let the cookie sit at room temperature for about 15 to 20 minutes. This helps the frosting soften and brings back the tender sugar cookie texture.

Freezing Unfrosted Cookie

To freeze the cookie without frosting, let it cool completely first. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container.

Freeze for up to 2 months. When ready to serve, thaw the cookie at room temperature, then add the vanilla buttercream and sprinkles once it is fully thawed.

Freezing Frosted Cookie

You can also freeze the cookie after frosting, but it needs one extra step. Place the frosted cookie uncovered in the freezer until the buttercream is firm. Once the frosting is solid, wrap the cookie tightly and store it in a freezer-safe container.

To serve, unwrap the cookie while it is still frozen, then let it thaw at room temperature. This helps protect the frosting and keeps it from sticking to the wrap.

Recipe Card: Soft Giant Sugar Cookie With Buttercream Frosting

Detail	Info
Recipe Name	Soft Giant Sugar Cookie With Buttercream Frosting
Description	A soft, bakery-style giant sugar cookie with lightly chewy edges, a tender center, vanilla buttercream frosting, and colorful sprinkles.
Prep Time	15 minutes
Cook Time	16 to 20 minutes
Cooling Time	25 to 30 minutes
Total Time	About 1 hour
Servings	6 to 8 slices
Yield	1 giant 8 to 9 inch cookie
Category	Dessert
Cuisine	American
Keywords	giant sugar cookie, soft giant sugar cookie recipe, sugar cookie recipe with sprinkles

Ingredients

For the giant sugar cookie:

6 tablespoons softened unsalted butter, about 85g
1/2 cup granulated sugar, about 100g
1 egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour, about 140g
1/2 teaspoon baking powder
1/4 teaspoon salt
1 to 2 tablespoons rainbow jimmies, optional for a funfetti-style cookie

For the vanilla buttercream frosting:

4 tablespoons softened unsalted butter, about 57g
1 cup powdered sugar, about 120g
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk or heavy cream
Small pinch of salt
Rainbow sprinkles, sparkling sugar, or sanding sugar for decorating

Instructions

Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.

In a mixing bowl, beat the softened butter and granulated sugar until smooth and creamy. Add the egg yolk and vanilla extract, then mix just until combined.

In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix gently until a soft dough forms. Do not overmix once the flour is added.

If you are adding rainbow jimmies to the dough, fold them in when the dry ingredients are almost fully mixed. This helps keep the color from spreading too much through the dough.

If the dough feels very soft or sticky, chill it for 15 minutes before shaping. This is optional, but it helps if your kitchen is warm.

Place the dough on the parchment-lined baking sheet and shape it into one large round, about 8 to 9 inches wide. Keep the center slightly thicker than the edges, around 1/2 inch thick.

Bake for 16 to 20 minutes, or until the edges are set and lightly golden while the center still looks a little soft. Let the cookie cool on the baking sheet for 25 to 30 minutes before frosting.

To make the buttercream, beat the softened butter until smooth. Add the powdered sugar gradually, then mix in the vanilla extract, a pinch of salt, and 1 tablespoon of milk or heavy cream.

Add more milk or cream, 1 teaspoon at a time, until the frosting is creamy and spreadable. If it becomes too thin, mix in a small spoonful of powdered sugar until it thickens again.

Spread or pipe the vanilla buttercream over the cooled cookie. Decorate with sprinkles or sparkling sugar, then slice and serve.

Frequently Asked Questions

How do you keep a giant sugar cookie soft?

The best way to keep a giant sugar cookie soft is to avoid overbaking it. Take it out of the oven when the edges are set and lightly golden, but the center still looks slightly soft. Measure the flour carefully, use softened butter instead of melted butter, and let the cookie cool on the baking sheet so it can finish setting without drying out.

Can I make this giant sugar cookie without frosting?

Yes, you can make it without frosting. For a simpler finish, sprinkle sanding sugar, sparkling sugar, or colorful sprinkles over the dough before baking. This gives the cookie a pretty top without adding buttercream frosting.

Can I use sprinkles in the dough?

Yes, you can use sprinkles in the dough, but jimmies work better than tiny nonpareils. Jimmies usually hold their color better while baking, while nonpareils can bleed into the dough and leave streaks. If you want a fun sugar cookie recipe with sprinkles, fold the jimmies in gently near the end of mixing.

Is this the same as a sugar cookie cake?

It is similar, but not exactly the same. A sugar cookie cake is often thicker and can feel more cake-like, while this giant sugar cookie is thinner, softer in the center, and closer to a classic frosted sugar cookie. You can still slice it like a cookie cake, but the texture stays more cookie-like than cakey.

Can I make this recipe into smaller cookies?

Yes, you can divide the dough into smaller cookies. Shape the dough into equal portions and bake until the edges are just set. Start checking around 8 to 10 minutes because smaller cookies bake much faster than one large cookie.

Can I make buttercream frosting ahead of time?

Yes, buttercream frosting can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days, then let it come to room temperature before using. Beat it again for a few seconds if needed so it becomes smooth and spreadable before adding it to the cooled cookie.

Why did my giant sugar cookie spread too much?

A giant sugar cookie can spread too much if the butter was too soft, the dough was too warm, the baking sheet was hot, or the flour was under-measured. If the dough feels sticky or loose, chill it for about 15 minutes before shaping. Always shape the cookie on a cool, parchment-lined baking sheet.

Can I make this for birthdays?

Yes, this soft giant sugar cookie is great for birthdays. Frost it with vanilla buttercream, add colorful sprinkles, pipe a border around the edge, or place small candles in the center once the frosting has set. Let the frosting sit for about 10 minutes before slicing so the pieces look cleaner on the plate.

Final Thoughts

This soft giant sugar cookie gives you the look of a small cookie cake with the texture of a soft frosted sugar cookie. It is thick, buttery, easy to share, and simple enough for home baking.

The soft center, lightly chewy edges, vanilla buttercream, and sprinkles make it feel special without making the recipe complicated. Serve it for birthdays, holidays, weekend baking, or any time you want one big cookie instead of a full batch.

For more sweet ideas, explore our cookie recipes or browse the full collection of dessert recipes for cakes, cookies, ice cream, brownies, and easy homemade treats.