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One Giant Sugar Cookie

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5 from 4 votes

This recipe makes one giant, thick, soft sugar cookie topped with buttercream frosting – perfect for one or two people. One bowl, no mixer, and no chilling required, and ready in 20 minutes! Can also be made as two or three smaller cookies.

A big sugar cookie decorated with buttercream frosting and holly sprinkles on a small white plate

Every time I make one of these giant cookie recipes, I struggle with what to call it. I struggled even more than usual with this giant sugar cookie recipe, and had tons of different names I had to choose from:

  • One Giant Sugar Cookie
  • Big Sugar Cookie
  • Big Thick Sugar Cookie
  • Single Serve Sugar Cookie
  • Sugar Cookie for One

But really, it doesn't matter. Just know that you're going to be making a big, 5″, thick, sweet, easily customizable sugar cookie.

  • You want to do some holiday baking, but don't want to make full batches of Christmas cookies
  • You have a cookie craving and just need one or two cookies to scratch the itch
  • You’re trying to exercise some restraint so you’re not tempted to stress-eat a dozen cookies (no, I’m not speaking from experience – why do you ask?!)
  • You don’t have enough ingredients on hand for a full batch of cookies
  • The dough doesn’t need to be chilled
  • It can be made in one bowl
  • You don’t need a mixer – just a whisk and a wooden spoon
  • It’s a great excuse to use a giant spatula like this one

Ingredients for 1 sugar cookie

For the sugar cookie itself, you'll need:

  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 3 Tablespoon granulated sugar
  • 1 egg yolk
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ⅓ cup + 1 Tablespoon all-purpose flour
  • ½ teaspoon baking powder
  • pinch of salt

And for the buttercream frosting:

  • 2 tablespoons unsalted butter, very soft
  • ½ cup powdered sugar, up to 3/4 cup
  • ⅛ teaspoon pure vanilla extract
  • ⅛ teaspoon almond extract
  • 2 teaspoons heavy cream or milk
  • pinch salt, if needed, to cut sweetness
  • You could add in chopped nuts, white chocolate chips, M&Ms, sprinkles or dried fruit like cranberries if you want to mix things up. I’d recommend adding no more than 2 Tablespoons of add ins.
  • Use a quarter sheet pan and quarter sheet silicone mat – they’re the perfect size for a small batch recipe like this!
  • When the cookie comes out of the oven, use a spatula to gently shape the edges of the cookie to make it more of a perfect circle.

While this is written as one giant 5″ cookie, it's not necessarily one serving :) For me, this is 3-4 servings.

If you’d rather have two cookies instead of one big cookie, you can split the dough in half and bake them for a bit shorter time. You could also make three smaller cookies.

Space your cookies a couple inches apart to give them room to spread, and bake for around 7-8 minutes or until they’re set on top and starting to turn golden around the edges.

A big sugar cookie broken in half decorated with buttercream frosting and holly sprinkles on a small white plate

Variations

Rainbow Sprinkles Sugar Cookie

Add a little extra almond extract and 2 tablespoons rainbow sprinkles for a colorful, fun sugar cookie! Add some gel food coloring paste to the frosting for even more fun (and of course, top with yet even more sprinkles).

Toffee Sugar Cookie

Add two tablespoons Health English Toffee Baking Bits for an English toffee spin.

They make “Bits o' Brickle” that doesn't have chocolate (what I used in the photos you see) and another that has milk chocolate. They both taste great in this sugar cookie!

Store in an airtight container in the fridge for up to 1 week. Let it set out at room temperature for 5-10 minutes before you dig in to allow it to soften a bit.

More sugar cookie recipes

Three large sugar cookies with different decorations on small white plates

Helpful Tips

  • Add ins: You could add in chopped nuts, white chocolate chips, M&Ms, sprinkles or dried fruit like cranberries if you want to mix things up. I’d recommend adding no more than 2 Tablespoons of add ins.
  • Quarter sheet pan: Use a quarter sheet pan and quarter sheet silicone mat – they’re the perfect size for a small batch recipe like this!
  • Shaping: When the cookie comes out of the oven, use a spatula to gently shape the edges of the cookie to make it more of a perfect circle.

FAQs

How big is the giant cookie?

It will be approximately 5″ in diameter after it's done baking.

Do I have to use almond extract?

You can omit the almond extract or substitute it for more vanilla extract – but the almond extract is what gives the sugar cookie it's signature flavor.

Can I make this is a few smaller cookies?

Definitely! While this is written as one giant 5″ cookie, it's not necessarily one serving :) For me, this is 3-4 servings. If you’d rather have two cookies instead of one big cookie, you can split the dough in half and bake them for a bit shorter time. You could also make three smaller cookies. Space your cookies a couple inches apart to give them room to spread, and bake for around 7-8 minutes or until they’re set on top and starting to turn golden around the edges.

How do I store it?

Store in an airtight container in the fridge for up to 1 week. Let it set out at room temperature for 5-10 minutes before you dig in to allow it to soften a bit.

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One Giant Sugar Cookie

5 from 4 votes
This recipe makes one giant, thick, soft sugar cookie with buttercream frosting – perfect for one or two people. One bowl, no mixer, and no chilling required, and ready in 20 minutes! Can also be made as two or three smaller cookies.
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 3 to 4 servings (1 giant cookie)

Ingredients
 

Sugar cookie

Buttercream Frosting

Instructions

Sugar cookie

  • Preheat oven to 350°F and line a quarter sized baking sheet with nonstick silicone baking mat or parchment paper. Set aside.
  • In a small bowl, whisk to combine butter, and granulated sugar.
    2 tablespoons unsalted butter
    3 Tablespoon granulated sugar
  • Add egg, almond extract and vanilla and whisk again to thoroughly combine.
    1 egg yolk
    1/4 teaspoon almond extract
    1/2 teaspoon pure vanilla extract
  • Add flour, baking powder and salt and stir to combine. Dough will be sticky.
    1/3 cup + 1 Tablespoon all-purpose flour
    1/2 teaspoon baking powder
    pinch salt
  • Place dough onto center of prepared baking sheet and use your fingers or a spatula to shape into a mound (as even as possible).
  • Bake for 12-13 minutes, or until the edges are set and just starting to turn golden.
  • Allow to cool completely on baking sheet (around 10 minutes). While it's cooling, make your frosting!

Buttercream Frosting

  • In a small bowl, combine butter, powdered sugar and extracts and mix to combine (either with a hand mixer or a large fork, by hand).
    2 tablespoons unsalted butter
    1/2 cup confectioners’ sugar (powdered sugar)
    1/8 teaspoon pure vanilla extract
    1/8 teaspoon almond extract
  • Add cream a little at a time until the frosting if the desired consistency. If you wish to add food coloring, do so at this point.
    Taste test, and if you find it sweeter than you'd like, add a tiny pinch of salt, and mix again to combine.
    2 teaspoons heavy cream or milk
    pinch salt
    Gel food coloring paste
  • Use an icing spatula to frost the cooled cookie, or transfer to a piping bag fitted with your desired piping tip to decorate with a fun design. Top with sprinkles, and enjoy!
    Sprinkles

Notes

Serving size: While this is written as one giant cookie, it's not necessarily one serving :) For me, this is 3-4 servings.
Egg: You can substitute 1 Tablespoon whisked whole egg. In a small bowl, beat an egg with a whisk and then measure out 1 Tablespoon for your cookie dough.
Making a maple sugar cookie: Reduce almond extract to 1/8 teaspoon and add 1/4 teaspoon maple extract. To add maple icing, in a small bowl whisk to combine 1/2 cup sifted powdered sugar and 1-2 teaspoons maple syrup.
Frosting: This makes enough for a generous, thick layer of frosting like you see in the pictures. If you'd like a thinner layer, cut the recipe in half.
Storage: Store in an airtight container in the fridge for up to 1 week. Let it set out at room temperature for 5-10 minutes before you dig in to allow it to soften a bit.

Nutrition Facts

Serving: 0.25cookie | Calories: 347kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 77mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 32g | Vitamin A: 602IU | Vitamin C: 0.02mg | Calcium: 56mg | Iron: 1mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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