Giant Frosted Sugar Cookies

Have you ever been in the grocery store or at a cafe and locked eyes with the most beautiful, giant, frosted sugar cookie you’d ever seen? Your mouth starts to water as you imagine that sweet, delectable looking icing hitting your tongue… to turn it over and see trans-fat in the ingredients list. Or it costs $5. Well, guess what? I’ve got a brilliant recipe for you that has very simple and pronounceable ingredients and tastes just as good, if not better, than the store bought kind!

For these beauties you will need:

  • 3 1/2 cups All Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 cup (2 sticks) Unsalted Butter, at room temperature
  • 2 tablespoons Vanilla Extract
  • 1 1/4 cup Sugar
  • 1/2 cup Vegetable or Canola Oil
  • 2 large Eggs, at room temperature
  • 2 tablespoons Light Corn Syrup

For the frosting:

  • 1 cup (2 sticks) Unsalted Butter, at room temperature
  • 4 cups Confectioners Sugar, sifted
  • 1/4 cup Whole Milk
  • 2 teaspoons Vanilla Bean Paste (or 1 vanilla bean, or nothing if you don’t have it on hand, no worries – it’s a nice touch if you have it in stock)
  • 1 teaspoon Vanilla Extract
  • pinch of salt
  • food coloring, if desired

This recipe makes around 16-18 large cookies.

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In a medium bowl, whisk together your flour, baking powder, and salt. In a separate bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together your butter, sugar, and vanilla until light and fluffy, 2 to 3 minutes. If using a hand mixer, about the same 2 to 3 minutes.

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In a small bowl or large (glass) mixing cup, whisk together your oil, eggs, and corn syrup. Reducing your mixer/mixing speed to low, add your egg mixture to your butter mixture, gradually increasing your speed to medium again until combined and fluffy. Be sure to scrape the sides and bottom of your bowl with a rubber spatula.

Reduce your speed to low and gradually add in your flour mixture. Mix until smooth, being careful not to over mix. Once everything looks good, cover with plastic wrap and put in your refrigerator for 4 hours. The dough needs to be very, very cold before baking – and no, this is not a step you can skip. Sorry!

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After four hours, line two baking sheets with parchment paper or silicone mats. Preheat your oven to 325 degrees, and position the oven racks to the top third and bottom third positions.

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Using an ice cream scoop or a 1/4 cup measure, scoop out 3 large mounds to each sheet. Yes, just three per sheet. These will be really nice, big cookies! This recipe makes about three batches.

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You’ll bake these for between 15-20 minutes, or until they just begin to turn a pale golden color around the edges. Half way through baking, rotate trays and swap rack positions.

You do not want to over-bake these or they will become hard, and we’re shooting for soft.

Let these cool on your baking sheets for about ten minutes and then transfer to wire cooling racks.

To make the frosting:

Pretty much place all of your ingredients into a bowl and whisk until light and fluffy. Start on a low mixing speed to avoid all that glorious powdered sugar from ending up all over your kitchen – and make sure your bowl is large enough to accommodate everything.

As far as your food coloring goes, I personally prefer gel colors because it only requires just a pinch. But, use what you like best! These are your gloriously wonderful giant sugar cookies. You be the boss!

The one thing I will say is this – you must generously frost your cookies once they’ve cooled. If you’re stingy with the frosting, well, then we just can’t be friends. 😉

These can be stored in the fridge for 3 to 4 days.

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