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The only thing better than a cookie is a GIANT cookie. Like, practically-the-size-of-my-head cookie. A big, soft, fluffy sugar cookie stuffed with sprinkles. A TON of sprinkles.
This XXL cookie is so simple. Seriously! Just throw reduced amounts of sugar cookie ingredients into a small bowl, stir, throw in the sprinkles, bake and BOOM! You’ve got yourself a cookie big enough to share. Well, maybe. I certainly did not share mine…….. 
What I love *most* about this particular cookie is that it is SO soft. You know those rock hard sugar cookies you practically have to break your teeth to bite into? Those are the worst, right?! 
This cookie literally melts in your mouth. It’s fluffy, soft, sweet, thick, chewy, and buttery… pretty much all of my cookie requirements.
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makes 1 large cookie
Ingredients
- 2 Tbsp butter, softened to room temperature
- 4 Tbsp sugar
- 2 Tbsp beaten egg (crack the egg, beat it, and use 2 tbsp)
- 1/2 tsp vanilla extract
- 6 Tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 2 Tbsp sprinkles
Instructions
- Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray or use a silicone baking mat.
- In a medium-sized mixing bowl, stir the butter and sugar together until creamed. Mix in the egg and vanilla.
- Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix.
- Place the dough in the center of the prepared cookie sheet into a tall ball (see picture above). Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely ON the baking sheet. Enjoy!
Notes
Recipe source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Want to bake a whole batch of soft sugar cookies? Check out my Soft-Baked Funfetti Sugar Cookie recipe.
If you like giant cookies, be sure to checkout a few of my other favorites:
You may also enjoy my Cake Batter Sugar Cookies as well 
{ 55 comments… read them below or add one }
This is rather embarrassing but you had me at XXL
and hope you have a great month if celebrations and sprinkles!
Happy birthday for 23 days time
Cheers
Choc Chip Uru
That is too funny. I knew “XXL” and “cookie” in the same title would catch some eyes
A cookie the size of my head? I so want that to happen in my kitchen!!! This is awesome!! It does sound like you have a lot to celebrate…XXL cookies are perfect for all of that:-)
Jocelyn, I completely agree.. I am brainstorming more XXL cookies because they are so darn easy and delicious!
I want to stuff this in my face – - a.s.a.p!! It looks greeeeaaatt … what are the chances Ill get a tummy ache if I eat the entire thing, I think there is only one way to know
Ahh! Hope you don’t get that tummy ache
love all the sprinkled goodness and your nails!! they are so not obnoxious!!
so glad you loved this. it’s so colorful with all those sprinkles!!
Giant cookies are the best! I could make that entire thing disappear! My sweet tooth is raging now. I can almost taste it. I just bought neon pink polish like that today!
What a wonderful way to celebrate. So would it be bad if I ate this XXL cookie all by myself and not share with anyone?
nahhhh i fully support devouring it all yourself
I want a giant sprinkly cookie, like NOW. Also, I LOVE your polish color! I was going to paint mine the same (is yours Essie?), but instead went for a more muted coral. I’ll repaint this weekend
Also, I love your blog and want to help share it with others, so I’ve nominated you for a Versatile Blogger award!
http://wp.me/pJsAD-F5
Thank you Jessie! My color is not Essie. It’s some cheap dollar store brand that is already chipping! I usually only wear Essie or OPI though.. they are the best
Now I need an excuse to celebrate something
Looks amazing! Sprinkles make me happy 
there’s always an excuse to eat sprinkles
Okay, and here’s another coincidence – my birthday is the 26th of May!! More importantly, would it be totally wrong to make this cookie right now and eat it for lunch??
Sally! That is too funny.. we have so much in common
What a wonderful idea! I am definitely going to have to give this a try! xo
I LOVE all the sprinkles up in here… You’re seriously my kind of gal and I’m so surprised it’s taken me THIS long to find your blog! Oh hey, I’m Katie. Slightly weird, slightly sporty, and always hungry. I’ll come back, promise.
Hi Katie!! so nice to “meet” you. i have a sliiiiight addiction to sprinkles
1) That is one epic cookie and I feel the need to make one – right. now.
ii) I’m a huge fan of obnoxious nail polishes – they just make me smile! (I have Fairy Teal from sally Hansen on now…)
c) all these other funfetti recipes are making me smile furiously!! So much color!
Ha! We are so much alike. I have big plans for more epic cookies in the near future… ones including LOTS of chocolate
also have plans for neon green nail polish too. Ha!
Love the cookie. And you can eat it and not feel guilty because really you only ate 1 cookie
On a side note, you are not old. 27 is not even approaching old.
Yep! And that’s why I love this recipe
Thanks Suzy!
These sugar cookies look so soft and yummy! Thanks for sharing this great recipe! We loved having you link up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon! -The Sisters
Ya know, I’m actually supposed to be working on Mother’s Day crafts NOT running to the store to get ingredients to make these super delicious looking GIANT cookies! But thats what I’m doing anyway. Maybe I’ll just buy flowers and bake instead. lol Story of my life. Can’t seem to get out of the kitchen and always love to try new recipes. Thanks so much for sharing on Creative Thursday.
Michelle recently posted..Creative Thursday Link Party No. 5
Michelle, i have the same problem… i can never get out of the kitchen! wish i had someone to do my dishes
This cookie looks so good! I love how the recipe makes one large cookie. Happy early Birthday! Thanks for sharing at Showcase Your Talent Thursday!
Thank you Alyssa! I look forward to each Thursday for your link party.
Ohhh my gooodness!! As soon as I came across your XXL cookie pic/recipe on pinterest I knewwww it had to be a friday favorite!!! Soooooo up my alley!!
Happy I found you! Love your blog!
http://everyday-is-a-holiday.blogspot.com/2012/05/friday-favorites_18.html
xo Jenny Holiday
Thank you for the link up Jenny! Your blog is adorable by the way
Hi Sally!
I made your giant funfetti cookie today (because, you know, I just HAD to right after seeing this!). It came out *tasting* alright, but probably only because I like cookie dough as much as I like cookies. The middle was still raw (like RAW raw, not just still too-warm) when the edges were all browning. Also, it went flat. Any ideas? My baking soda was still good–would the cream of tartar cause that? Or elevation difference?
Maybe next time I’ll just bake it longer at a lower temper or lay some tin foil on top?
Hi April – I am SO sorry the cookie didn’t turn out how you expected. The cookie was pretty puffy and fully cooked for me using the recipe I posted. I would try chilling your dough next time, perhaps? Cream of tartar actully helps baked goods rise a bit. It is used in some cookie recipes, some pancake recipes, etc to help the baked good become fluffy. Did you measure the cream of tartar correctly? If all else fails, I woudl try baking for longer at a lower temperature. I hope this helped!
It’s SO BIG!! My husband would love this thing if I added some chocolate chips. I definitely need to make him a jumbo cookie! Do you think it would work with baking powder instead of cream of tartar? I don’t have any and am not inclined to go buy a jar for one recipe.
Cheese with Noodles recently posted..Chocolate Cherry Drop Cookies
Hi there! There is NO good substitution for cream of tartar. If cream of tartar is used with baking soda in a cookie recipe, omit BOTH and use ALL baking powder instead. So, use 1/2 tsp baking powder and omit the 1/2 tsp cream of tartar and 1/2 tsp baking soda. Let me know how this turns out! And adding chocolate chips sounds incredible! I’m working on a XXL chocolate chip cookie recipe.
A fun idea: add green food coloring with the egg (I used enough to make kind of a Kelly green since it mellowed when I added the flour.) also sub peppermint extract for vanilla and add choc chips. Mint chocolate chip cookie!
Brittani – that is the best idea i’ve ever heard!!!! I must try something like that. It would be fun for St. Patricks Day or something (and Christmas). Or just any day.
I saw it on Pinterest! It’s totally delicious and it worked much better with this recipe than my husbands
lol
mmmmmm ok I must try it then.
Oh. My. Sprinkles.
Are there even words to describe this melty, buttery cookie??
This genius recipe made me ONE. BIG. COOKIE. & my family couldn’t help but recognize a familiar taste in these cookies… One like Mrs. Fields Sprinkle Butter Cookies?
Hah!! This is much better.
And much…. sprinkle-ier? <3
Ava! (by the way, I love the name Ava) – this comment made me giggle.
You’re so enthusiastic about sprinkles and I like it. the comparison to mrs. fields – yes, you are spot on. Very soft and buttery, which is why I love this recipe. Thanks Ava!
Hi there fellow Marylander, I stumbled upon your site today and fell in love! The recipes look scrumptious and your photos are just beautiful. I just made your XXL buttery sugar cookie for my family and it was delicious. The sprinkles really make this cookie special. yI myself am a self taught baker always looking for something new to bake. Can’t wait to try out more of your recipes!
I love this cookie! I’ve been meaning to make it again. You’ve reminded me.
Thanks Kristy, neighbor!
Hi Sally, i’ve just made this cookie for my sister, and she just loves it! (I love it too
)
You’re genius, the idea of making one giant cookie is very useful, and great to surprise somebody. Thanks for your great recipes! I wish I could make them all right now!
Big hug from a Dutch fan
Thank you so much for reporting back about this cookie! I love it so much, definitely a favorite (and easy!) recipe.
Hi Sally, I made this cookie a couple of weeks ago and it didn’t came out like yours.. It came out not that evenly thick, and not so thick even in the middle, and it was very brownied at the sides.. I used chocolate sprinkles, dunno if that may have influed.. I used a set of measuring spoons that I bought in Century 21 in NY..
Hi Marta! IT sounds like your oven temperature may be off? Have you had problems baking cookies before? I always have to use an oven thermometer to be extra careful.
I don’t have an oven thermometer but I have never had problems baking cookies before.. The morning I made this, I took it out of the oven at 16 minutes, but, though I knew the center had to look undone, it seemed way too undone so, as I was baking a sheet of peanut butter cookies, I put a sheet with this cookie a couple of minutes, same temperature, under the peanut butter. What’s more I think yours is bigger.. mine was about 15 cm diameter.. What about yours?
Is there anything you can substitute for cream of tartar? Thanks!
No, not for this cookie recipe.
Thanks anyway! By the way, for a fellow sprinkle fanatic such as myself, these look AMAZING.
I just made these, followed the directions to a tee and the cookie spread way to much.
The ends darkened way before the middle was cooked. Any suggestions?
Sounds like your oven temperature is off. Do you have an oven thermometer? My oven runs 20 degrees warmer than what the dial states and has ruined many batches. I suggest checking the oven temp.
I’ve had the same problem several other people have had: I follow your recipe exactly, and the cookie comes out flat and much browner around the edges. I’ve tried it several times thinking I’ve done something wrong (and I want to make it perfect, darnit!), but each time the cookie spreads very thin.
My oven temperature isn’t off. I’ve tried baking at a lower temperature for longer. I’ve tried chilling the dough before baking. I’ve even bought new cream of tartar and baking soda, even though what I had wasn’t very old.
Any ideas, or should I just cry uncle?
Hi Erin! I’m not sure what is going on; I’ve truly never had this problem before and I’ve made it several times. Perhaps try baking the cookie in a baking pan and covering the pan with foil? That will help prevent the browning on the sides. Although, some browning is normal. Try adding 1 more Tablespoon of flour which can prevent spreading.
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