Giant Chilled Sugar Cookies (Printer-friendly)
Soft, oversized sugar cookies with creamy pink vanilla frosting, served chilled for that perfect bakery-style texture.
# What You’ll Need:
→ For the Cookies
01 - 1 cup (226 g) unsalted butter, softened
02 - 1 1/4 cups (250 g) granulated sugar
03 - 1/2 cup (60 g) powdered sugar
04 - 2 large eggs, at room temperature
05 - 1 tablespoon pure vanilla extract
06 - 3 cups (375 g) all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
→ For the Frosting
10 - 1/2 cup (113 g) unsalted butter, softened
11 - 2 cups (240 g) powdered sugar, sifted
12 - 2 tablespoons heavy cream (plus more as needed)
13 - 1 teaspoon pure vanilla extract
14 - 1–2 drops pink gel food coloring (optional)
15 - Pinch of salt
# How-To Guide:
01 - Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 2–3 minutes).
03 - Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Scoop out large 1/3-cup portions of dough and roll into balls. Place them spaced apart on the prepared baking sheets.
07 - Gently press each dough ball into a thick, flat disc (about 3/4 inch thick).
08 - Bake for 13–15 minutes, until the edges are set and the centers look slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat the butter until creamy. Gradually add powdered sugar, continuing to beat until smooth. Add heavy cream, vanilla, pink food coloring, and a pinch of salt. Beat until light and fluffy, adding more cream as needed for a spreadable consistency.
11 - Once cookies are completely cool, generously frost each cookie. Chill the frosted cookies in the refrigerator for at least 30 minutes before serving for authentic chilled texture.
# Expert Advice:
01 -
- These cookies are genuinely massive, the kind that make you gasp when you pull them from the oven
- The chilling step transforms them into something closer to dessert than a regular cookie
02 -
- Overmixing the flour makes these cookies tough, so stop as soon as everything combines
- The underbaked look is intentional because they continue cooking on the hot baking sheet
03 -
- Weighing your ingredients with a kitchen scale gives you consistent results every single time
- Adding a tiny pinch of salt to the frosting balances the sweetness and makes flavors pop