Giant Sugar Cookies with Pink Buttercream

Giant Sugar Cookies: A Baker's Delight

As a busy mom, finding time for baking is a luxury, but there are certain treats that are worth the effort. These giant sugar cookies are one of them! The sheer size is fun, perfect for sharing (or not!), and the pink buttercream frosting adds a touch of elegance that elevates them beyond your average cookie.

The recipe itself is surprisingly straightforward. The dough comes together quickly, even if you are pressed for time. The key, I’ve found, is not to overmix the dough. Overmixing can lead to tough cookies, and no one wants that! I usually just mix until the ingredients are combined. If the dough is sticky (which it might be), just add a little more flour until it’s manageable. Then, the magic happens in the fridge. At least an hour of chilling time allows the flavors to meld and makes the dough much easier to roll out.

Once you’ve chilled the dough, rolling it out is a breeze. Use a cookie cutter (I love a good 4-inch round one) and bake them for just 6-8 minutes. Remember, slightly underdone is better! Golden brown edges mean dry cookies. Let them cool completely, and then the real fun begins – the frosting! The pink buttercream is the perfect complement to the sweet, slightly buttery cookie. I use maraschino cherry juice to create a vibrant pink color, but you could easily adapt it to any color you like.

These cookies are not just for special occasions. I often bake a batch on a weekend afternoon and it feels like a mini-celebration for the whole family. The kids love helping me frost them, and the satisfaction of creating something delicious together is priceless. But honestly, I have also been known to sneak a cookie or two (or three) while no one's looking! They keep well in an airtight container at room temperature, for a few days, meaning you can enjoy this delicious treat for longer.

The recipe is simple enough to be mastered by beginners, while still delivering professional-looking results. The secret is in the details: chilling the dough, not overmixing, and ensuring your oven is at the right temperature. These are the little things that make all the difference in baking. And of course, don't forget the rainbow sprinkles! A little bit of extra sparkle never hurts, right? The beautiful pastel colours against the perfectly smooth pink frosting always add an extra level of excitement, especially for the little ones!

Baking these cookies is more than just following a recipe; it's an experience. It's about the warmth of the kitchen, the sweet scent filling the air, and the joy of sharing something delicious with loved ones. So, if you're looking for a simple yet impressive recipe, look no further. Get ready to wow your friends and family with these giant, unforgettable sugar cookies.

Ingredients You'll Need:

• 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 cups butter or 3 sticks (unsalted preferred)
• 3 cups powdered sugar (confectioners sugar)
• 1/2 cup (1 stick) butter
• 1/4 cup maraschino cherry juice
• Rainbow sprinkles

A final note: Don't be afraid to experiment! Add your favorite extracts, try different frostings, or even use different colored sprinkles to personalize your cookies. The possibilities are endless!

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.