This recipe yields one large, thick, soft sugar cookie topped with buttercream icing, which serves one or two people. One bowl, no mixer, no chilling necessary, and ready in 20 minutes! It is also possible to make two or three smaller cookies.
Every time I make one of these massive cookie recipes, I have trouble deciding what to label it. I struggled much more than usual with this massive sugar cookie recipe, and there were so many various names to select from:
- One Huge Sugar Cookie
- Large Sugar Cookie
- Large and Thick Sugar Cookie
- Sugar Cookie in a Single Serving
- For One Sugar Cookie
But it truly doesn’t matter. Just keep in mind that you’ll be producing a huge, 5, thick, delicious, and easily customized sugar cookie.
Contents
- Reasons to make one big sugar cookie
- Ingredients for 1 sugar cookie
- Tips for making a single serve sugar cookie
- Making a few smaller cookies instead of one big cookie
- Variations
- How to store a giant sugar cookie
- Want more cookie for one recipes?
- More sugar cookie recipes
- Helpful Tips
- FAQs
- One Giant Sugar Cookie
- FAQs
- How long will a giant cookie last?
- Why are my sugar cookies so big?
- What is the best size for sugar cookies?
- How to jazz up sugar cookie?
- How do you know when a giant cookie is done?
- What is the record for the giant cookie?
- Why do you poke holes in sugar cookies?
- Should sugar cookies be soft or crispy?
- What makes cookies too big?
- What is the average size of a decorated sugar cookie?
- You’d want to do some holiday baking but don’t want to prepare whole batches of Christmas cookies.
- You’re wanting cookies and just need one or two to satisfy your urge.
- You’re trying to resist the urge to stress-eat a dozen cookies (no, I’m not speaking from experience, why do you ask?!)
- You don’t have enough ingredients to make a whole batch of cookies.
- It is not necessary to refrigerate the dough.
- It may be prepared in a single bowl.
- A whisk and a wooden spoon are all that is required instead of a mixer.
- It’s a fantastic opportunity to utilize a large spatula like this one.
You’ll need the following ingredients to make the sugar cookie:
- 2 tablespoons unsalted butter, melted and gently cooled
- 3 tbsp granulated sugar
- 1 yolk of an egg
- 1 tsp pure vanilla extract
- a teaspoon of almond extract
- 1 cup plus 1 teaspoon all-purpose flour
- 1 tsp baking powder
- a dash of salt
And now for the buttercream:
- 2 tbsp unsalted butter, very soft
- 4 cup powdered sugar, up to 3 cups
- 1 tsp pure vanilla extract
- a teaspoon of almond extract
- 2 tbsp heavy cream or milk
- If necessary, add a bit of salt to balance out the sweetness.
- To spice things up, you may add chopped nuts, white chocolate chips, M&Ms, sprinkles, or dried fruit like cranberries. I’d suggest no more than 2 Tablespoons of add-ins.
- Make use of a quarter sheet pan and a quarter sheet silicone mat. They’re ideal for a small batch recipe like this!
- After the cookie comes out of the oven, gently curve the edges with a spatula to make it more of a perfect round.
Although recipe is stated as one large five-cookie batch, it is not necessarily one serving. This makes 3-4 servings for me.
If you like two cookies rather than one large cookie, divide the dough in half and bake them for a little shorter time. You may alternatively divide the dough into three smaller cookies.
Bake for 7-8 minutes, or until the cookies are firm on top and beginning to turn golden around the edges, spacing them a few inches apart.
Variations
Sugar Cookie with Rainbow Sprinkles
For a bright, joyful sugar cookie, add a bit additional almond extract and 2 teaspoons rainbow sprinkles! To make the frosting even more colorful, mix in some gel food coloring paste (aff link) (and of course, top with yet even more sprinkles).
Sugar Cookie with Toffee
For an English toffee twist, add two teaspoons Health English Toffee Baking Bits.
They produce Bits o Brickle without chocolate (which I used in the images) and one with milk chocolate. They both go well together in this sugar biscuit!
Refrigerate in an airtight container for up to 1 week. Let it to sit at room temperature for 5-10 minutes before digging in to soften somewhat.
- One single-serving giant chocolate chip cookie
- One single-serving giant double chocolate chip cookie
- Cookies with Maple Sugar
- Sugar Cookie Cutouts with No Chill
- Cookies with Maple Syrup and Sugar (No Chill Cookie Cutter)
- Cut-Out Chocolate Sugar Cookies
Helpful Tips
- If you want to spice things up, you may add chopped nuts, white chocolate chips, M&Ms, sprinkles, or dried fruit like cranberries. I’d suggest no more than 2 Tablespoons of add-ins.
- Use a quarter sheet pan and a quarter sheet silicone mat (affiliate link). They’re ideal for a small batch recipe like this!
- Shaping: After the cookie comes out of the oven, gently form the edges with a spatula to make it more of a perfect circle.
FAQs
After baking, it will be about 5 inches in diameter.
You may leave out the almond extract or replace it with additional vanilla extract, but the almond extract gives the sugar cookie its distinct taste.
Definitely! Although recipe is stated as one large five-cookie batch, it is not necessarily one serving. This makes 3-4 servings for me. If you like two cookies rather than one large cookie, divide the dough in half and bake them for a little shorter time. You may alternatively divide the dough into three smaller cookies. Bake for 7-8 minutes, or until the cookies are firm on top and beginning to turn golden around the edges, spacing them a few inches apart.
Refrigerate in an airtight container for up to 1 week. Let it to sit at room temperature for 5-10 minutes before digging in to soften somewhat.
One Giant Sugar Cookie
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Description
Equipment
- Baking pans
- Silicone nonstick mat
- blending bowls
Ingredients
- 2 tablespoons melted and slightly cooled unsalted butter
- 3 tbsp granulated sugar
- 1 yolk of an egg
- 1 tsp pure vanilla extract
- a teaspoon of almond extract
- 1 cup plus 1 teaspoon all-purpose flour
- 1 tsp baking powder
- a dash of salt
Buttercream Frosting
- 2 tablespoons soft unsalted butter
- 4 cup granulated sugar, up to 3
- 1 tsp pure vanilla extract
- a teaspoon of almond extract
- 2 tbsp heavy cream or milk
- If necessary, add a sprinkle of salt to balance the sweetness.
- Optional gel food coloring paste
- Optional garnishes
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a quarter-size baking sheet with a nonstick silicone baking mat or parchment paper. Set aside.
- In a small mixing bowl, combine the butter and granulated sugar.
2 tbsp. unsalted butter, 3 tbsp. granulated sugar - 2 tsp pure vanilla extract
4 tablespoons almond extract 1
Whisk in the egg, almond extract, and vanilla extract until fully combined.
1 egg yolk, 1 egg white - a touch of salt, 2 teaspoon baking powder
3 cup plus 1 teaspoon all-purpose flour 1
Stir in the flour, baking powder, and salt to mix.
The dough will be quite sticky.
1 - Put the dough in the middle of the prepared baking sheet and form into a mound with your fingers or a spatula (as even as possible).
- Bake for 12-13 minutes, or until the edges are firm and beginning to brown.
- Let the baking sheet to cool fully (around 10 minutes). Make your frosting as it cools!
Buttercream Frosting
- 8 tsp. almond extract
1 tsp pure vanilla extract 1 pound powdered sugar 1
In a small mixing dish, combine the butter, powdered sugar, and extracts (either with a hand mixer or a large fork, by hand).
2 tbsp unsalted butter, 1 tbsp - Add a little cream at a time until the frosting reaches the required consistency. If you want to add food coloring, do so now. Taste it, and if it’s too sweet for you, add a touch of salt and stir again to incorporate.
2 tablespoons heavy cream or milk, a sprinkle of salt, and a few drops of gel food coloring paste - Frost the chilled cookie using an icing spatula, or transfer to a piping bag equipped with your favorite piping tip to decorate with a creative design. Sprinkle with sprinkles and serve.
Sprinkles