Try this Giant Sugar Cookies with Pink Buttercream recipe
- 1 teaspoon salt
- 3 eggs
- 1 teaspoon baking powder
- 4 cups all-purpose flour
- 1/2 teaspoon almond extract
- 2 cups granulated sugar
- 2 teaspoons almond extract
- 4 teaspoons vanilla extract
- 1- 1/2 cup butter or 3 sticks(i use unsalted)
- 3 cups powdered sugar (confectioners sugar)
- 1/2 cup (1 stick) butter
- 1/4 cup maraschino cherry juice
- Carbohydrate 406.047740464916 g
- Cholesterol 437.774666863268 mg
- Fat 201.856520110363 g
- Fiber 13.5176669222868 g
- Protein 78.9669967305181 g
- Saturated Fat 120.773994732542 g
- Serving Size 1 1 recipe (1548g)
- Sodium 8120.71134211324 mg
- Sugar 392.530073542629 g
- Trans Fat 16.1628043406773 g
- Calories 3849 calories
Step-by-step
- In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
- Add in 3 eggs, the extracts and mix until just combined.
- In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. (You can use a mixer or not, just depends on how strong you are.)
- I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
- Put dough in some Saran wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350 degrees. (325 for convection)
- Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 6-8 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
- Top with Rainbow Sprinkles.
Bakers routinely roll this dough straight from the bowl, guaranteeing a greasy puddle in the oven. Temperature control dictates success here. Butter must be cold enough to hold structure during the initial two-minute creaming phase, yet the finished dough requires a mandatory one-hour chill in plastic wrap to solidify the fat. Skipping this rest ensures the rounds spread thin and lose their substantial four-inch architecture. Sifting the four cups of all-purpose flour alongside the salt and baking powder prevents pockets of leavener from forming uneven air pockets. Add that dry mix incrementally. Overworking the gluten triggers toughness, so stop mixing the moment flour disappears into the fat. When handling sticky dough batches, incorporate extra flour gradually up to a one-cup maximum until the mass yields to the touch without clinging to counters. Oven calibration demands precision. Set conventional units to 350 degrees Fahrenheit, dropping to 325 degrees if running a convection fan. Watch the bake closely. Pull sheets at the six to eight-minute mark while centers remain soft and edges show zero golden color. Residual heat finishes the cooking process on the parchment paper. For the frosting, beat the powdered sugar and butter on low before scaling to medium speed for three full minutes to aerate the fat properly. Incorporating maraschino cherry juice alongside almond extract provides both tint and acidity to cut through heavy sweetness. Pair these massive treats with strong, unsweetened black coffee or sharp espresso to balance the rich sugar load.
