Giant Chilled Sugar Cookies (Printable)
Soft, oversized sugar cookies with creamy pink vanilla frosting, served chilled for authentic bakery-style texture.
# What You'll Need:
→ For the Cookies
01 - 1 cup (8 oz) unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1/2 cup powdered sugar
04 - 2 large eggs, room temperature
05 - 1 tablespoon pure vanilla extract
06 - 3 cups 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 (4 oz) unsalted butter, softened
11 - 2 cups 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
15 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy, about 2-3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract. Mix until fully incorporated.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
06 - Scoop 1/3-cup portions of dough and roll into balls. Place spaced apart on prepared baking sheets.
07 - Gently press each dough ball into a thick disc about 3/4 inch thick.
08 - Bake for 13-15 minutes until edges are set and centers appear slightly underbaked.
09 - Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Add heavy cream, vanilla, pink food coloring, and salt. Beat until fluffy, adding more cream as needed for spreadable consistency.
11 - Generously frost each completely cooled cookie. Refrigerate frosted cookies for at least 30 minutes before serving.
# Expert Advice:
01 -
- The frosting-to-cookie ratio is absolutely shameless in the best possible way
- Chilling transforms the texture into something you cannot stop eating with your hands
02 -
- Underbaking is intentional here because the cookies continue cooking on the hot baking sheet
- The chilling step is not optional because cold frosting against soft cookie is the whole experience
03 -
- Use a kitchen scale for the most consistent results because flour measurements can vary wildly
- The frosting should feel like whipped cream when it is ready to spread