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.
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.