giant sprinkle cookie

This scaled down recipe yields just 1 giant sugar cookie!

XXL Buttery Soft Sugar Cookie

Tablespoons (28 grams) unsalted butter, softened to room temperature

sugar

Tablespoons

vanilla extract

Tablespoons (49 grams) all-purpose flour (spooned & leveled)

baking powder

salt

Tablespoons (about 20 grams) sprinkles

Preheat oven to 350°F (177°C). Spray cookie sheet with nonstick spray or use a silicone baking mat or parchment paper.

In a medium-sized mixing bowl, stir the butter and sugar together until creamed. Mix in the egg and vanilla.

Stir in flour, baking powder, salt, and sprinkles until just combined.

Place the dough in the center of the prepared cookie sheet into a tall ball (see picture above). Bake for 18-20 minutes until the edges are browned. The center may appear undone but that&#8217;s what you want. It will firm up. Allow to cool completely ON the baking sheet. Enjoy!

This cookie was soooooooo good. I doubled the ingredients to accommodate 4, but it was so good that my and husband and I ate a cookie apiece. This will definitely be my new treat when I'm in the mood for something sweet. The flavor and texture where spot on.

When do you add the sprinkles? Don’t see it listed in steps.  Used m and ms and worked okay, though they sunk in.

I LOVED the flavor but my cookie had a mile-high rise to it!!!  I measured and weighed the ingredients carefully but the cookie rise was nearly an inch thick in the middle -- it looked like a muffin top!! (It spread beautifully but began to plump-up as it baked.)

Could I have over creamed the butter/sugar perhaps?  I used my stand mixer as I don't have a hand mixer.  I welcome your thoughts.

I helped my granddaughter make this recipe today. We doubled it so she could take one home and my husband and I could share one. It was a good math exercise for her! She decided to put M&amp;M’s in the cookie batter. I just finished my half and it was so delicious!  Thank you for a great recipe that’s just enough

I love your giant cookie recipes. I’d like to give some of them to my mom so she can bake them herself. Can the dough be frozen then thawed and baked? Baked from frozen? Or would it be better to bake the cookies then freeze?

So delicious! I doubled the recipe for 3 people to share and it turned out amazing. Crispy coating and soft chewy middle. 
I want to make these for a friend who is gluten intolerant, would gluten free flour majorly affect the end results?

Tasty recipe! Not as crunchy she as I expected, but I still really liked it!

Nice little treat without being overly sweet. Crispy edges with a nice soft middle. Made one yesterday, making one today and there may be one tomorrow too!

I made this vegan &amp; gf with all purpose gf flour, olive oil and pumpkin as a sub for egg- added a 1/2 tsp of arrowroot &amp; psyllium - turned out fluffy and PERFECT. I wanted a cake like pumpkin spice cookie.

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XXL Buttery Soft Sugar Cookie

Top 1 giant sprinkle cookie recipes from across the web

The most viewed giant sprinkle cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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XXL Buttery Soft Sugar Cookie

The most viewed giant sprinkle cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine