XXL Buttery Soft Sugar Cookie

XXL Buttery Soft Sugar Cookie

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.

XXL Buttery Soft Funfetti Cookie

XXL Buttery Soft Sugar Cookie

Makes 1 large cookie, perfect for sharing. Or not!


  • 2 Tablespoons butter, softened to room temperature
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons beaten egg (crack the egg, beat it, and use 2 tbsp)
  • 1/2 teaspoon vanilla extract
  • 6 Tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 2 Tablespoons sprinkles


  1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray or use a silicone baking mat.
  2. In a medium-sized mixing bowl, stir the butter and sugar together until creamed. Mix in the egg and vanilla.
  3. Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix.
  4. 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!

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© 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.

Soft-Baked Funfetti Sugar Cookies

If you like giant cookies, be sure to checkout a few of my other favorites:

See more giant cookies.



  1. janet on December 9, 2013 at 6:24 pm

    do you have to use cream of tartar?

    • Sally on December 9, 2013 at 6:29 pm


      • Nasia Sanchez on December 13, 2016 at 5:04 pm

        This was the only way I could write a comment but anyways my cookie is in the oven now. I have a delicious buttercream frosting recipe I can you maybe make an icing recipe I haven’t found any good ones THANKS

      • Michelle M Burnell on July 14, 2018 at 7:00 am

        Can I add food coloring to make a rainbow type type of sugar cookie?

    • Karen on January 6, 2015 at 8:40 pm

      I didn’t and it turned out just fine and delicious.

  2. Talia on January 12, 2014 at 6:09 am

    Mines in the oven now!!! so excited to try! so easy to make and doesn’t use much of the ingredients. for the little amount of ingredients i used, it is massive! The only thing I dislike is the wait! 😛 LOVE YOUR WEBSITE 🙂

    • Sally on January 12, 2014 at 3:03 pm

      Waiting for it to bake is torture, I know. Hope you enjoy!

  3. Mary-Brent on January 20, 2014 at 6:15 pm

    Hi Sally! I made this cookie and it was delicious! Although my dough was a bit sticky before I put it in the oven and I wasn’t sure if it was supposed to be like that. I’m not a very experienced baker (I’m only 14) so I’m not sure if i did something wrong or not!

    • Sally on January 20, 2014 at 6:25 pm

      Yep, the dough is a little sticky. That’s normal.

  4. mary on January 28, 2014 at 6:58 am

    6 tbsp of flour does not seem to work for me. when i mix it in, the dough is NOT creamy or sticky – it hardens and forms lumps. do you know why that is? should i reduce the flour?

    • Sally on January 28, 2014 at 11:35 am

      Mary, are you certain you are not overmeasuring your flour? It sounds like you might be. Be sure to use a scant 6 Tablespoons (just over 1/3 cup) – about 46 grams in weight.

  5. Olivia Helm on January 28, 2014 at 11:00 am

    Hey Sally! I currently have this cookie in my oven right now, and it smells amazing! I will say that I had a few tastes if the dough, and it is so buttery and delicious! Thank you so much for this recipe! Also, are there any plans for an XXL chewy chocolate chunk cookie? I would love it! Thanks!

    • Sally on January 28, 2014 at 11:43 am

      Hey Olivia! You can certainly make a giant chocolate chip cookie using my XXL Death by Chocolate Cookie recipe (same bake time). Just sub flour for the cocoa. Here’s that recipe: https://sallysbakingaddiction.com/2013/02/13/1-xxl-death-by-chocolate-cookie/

      • Terri on January 21, 2015 at 6:02 pm

        Do you mean sub flour for the cocoa powder?

      • Sally on January 21, 2015 at 6:46 pm

        Yes, that is what I mean. Thanks Terri.

  6. Christine on April 3, 2014 at 7:27 am

    This was by far the most deliciously amazing cookie that I have ever had! And to be able to say that I baked it myself!
    I rarely give feedback on recipes that I find on the Internet but this recipe genuinely deserves it!
    The cookie came out 18cm in diameter! I had to go about eating it like a pie, in slices!
    I enjoyed it a lot more than I expected to.
    Thank you ♡

  7. Liz on May 8, 2014 at 7:33 pm

    So I made these for some graduates at my church. Insted of each there own cake. I’m exited to see how they like them! I made one for me but I keep watch my wonderful husband sneek bits of it.

  8. Beth on May 10, 2014 at 10:13 am

    I love these cookies! I messed with the recipe a bit and used butterscotch chips instead of sprinkles and put chocolate chips on top, and they turned out delicious! I usually make 2 so I can eat one myself and give the other to whatever brother is on my good side that day. I absolutely love your website!

  9. Aimee on September 8, 2014 at 9:51 pm

    Ok, so I followed te recipe mostly, but took just a single egg yolk and added a splash of milk, then microwaved it in a cup for 50 seconds. I love mug recipes and it turned out pretty good! Thank you for sharing this recipe!

  10. Cecilia on September 13, 2014 at 5:59 pm

    This is always my go to recipe when I need a simple but yummy snack! It was delicious

  11. Alyssa on January 17, 2015 at 4:40 pm

    Hi Sally! I loove the sugar cookie but I have to ask. What nail polish are you wearing?!

    • Sally on January 18, 2015 at 7:02 pm

      Hey Alyssa, I’m wearing Essie “Lights”

  12. Leah oday on April 1, 2015 at 3:25 pm

    Thank you for all the awesome recipes. I just made your blue berry French toast casserole which was to die for! All your recipes are dependable, soft, chewy, and simply delicious! I noticed your mixing bowels in this giant cookie recipe. Can you share where you got them?

  13. India on August 8, 2015 at 10:43 pm

    I’m making this right now 

  14. Lucy on September 5, 2015 at 9:11 pm

    I made this for my mom’s birthday a couple days ago, and she loved it! She didn’t like the sprinkles in it (sometimes I just can’t understand her) but she said that she loved the flavour and texture. I tried some of the dough beforehand and it was delicious. I usually never bake with butter, so I never get to have cookie dough, but this satisfied my craving. (To be honest, I probably ate a quarter of the dough which was why the cookie was so small…but my mom doesn’t need to know that). This is an amazing blog with amazing recipes and the most fantabulous cookies recipes that I’ve ever come across. i can’t wait to see what other recipes you have coming! Have a nice day/night! 🙂

  15. Natalie on September 13, 2015 at 12:25 pm

    one of the very rare moments when i can actually hide my blush behind a cookie 🙂

  16. Lulu on October 28, 2015 at 1:05 pm

    I love this recipe but have recently moved over seas and do not have cream of tartar!!!

    Any ideas for substitutes? 

    Love your work 

  17. Gabby on November 8, 2015 at 7:27 pm

    Hi Sally I want a simple but big sugar cookie. Is it okay to leave the sprinkles and cream of tartar out. 

  18. Jennifer on November 16, 2015 at 7:36 pm

    Loved it! i made a seasonal maple icing for it and MMMMMMM!!!

  19. Hem on May 20, 2016 at 10:51 pm

    I tried baking this on a Friday in order to see if it’d work as a birthday treat for my friend on Wednesday. It turned out GREAT! At first I had too much flour, so I had to add in more of the wet ingredients, alter a few things, but eventually I was left with a light golden cookie about 150% the size of yours. It was too big to take off the cookie sheet, but everyone in the family grabbed the broken sections and literally gobbled everything up in the span of five minutes. My mom, who normally hates anything “American-ly sweet”, proclaimed it her favorite. The cookie was still warm when I took the last piece. XD

    Thanks for such an amazing recipe! I can’t wait to make this for my friend.

  20. Emily on June 5, 2016 at 3:48 pm

    Just made the XXL cookie. Wayyyy bigger than I thought it would be but still good. Little tip (I didn’t think about this until after) only add the salt if you’re using unsalted butter. Kinda salty but still okay

  21. Skye on June 24, 2016 at 9:17 pm

    I am definitely baking this cookie this weekend. I am wondering if this cookie would be a good “mailer” if I wrapped the cookies really well and put them on small pizza circles (cardboard circles).

  22. JJ on January 6, 2017 at 3:16 am

    Whipped this up in about 5 minutes after dinner because I was in the mood for baking, but we already had dessert in the house (your pumpkin chocolate chip bread, actually…), so it needed to be something small! I was nervous the dough was too sticky, and that it would either flatten out too much into a puddle or not enough and end up like a brick, but it was PERFECT. Looked exactly like the picture. My brother and my boyfriend gathered around the pan and ate it all in big, warm, melty slices…mmmm. Thanks as always, Sally!!

    • Sally on January 6, 2017 at 1:20 pm

      That’s definitely the best way to eat it! Glad you all liked it 🙂

  23. brooklynbaker on February 28, 2017 at 5:41 pm

    Hi! do you have to use the cream of tartar? are there any other substitutes? 

    xxx, a.brooklyn.baker

  24. Chaliss Moreno on March 12, 2017 at 5:18 pm

    I accidentally put one who egg not 2 tbsp. Is that ok?

  25. Katherine on May 2, 2017 at 8:11 am

    I made this for my husband a couple of weeks ago and he was very happy. 🙂 I didn’t have cream of tartar on hand so I just subbed baking powder for the baking soda and cream of tartar. Delicious!

  26. Sara on June 2, 2017 at 7:54 pm

    How long is the large sugar cookie good for once baked? Can I make it early in the morning a day in advance and have it still be moist for the following evening?

    • DeAnna on July 23, 2017 at 5:04 pm

      Did you figure out the answer to this? I’m going to make these for my daughters birthday on Thursday and wondered if I could make them before.

  27. Jordan on June 27, 2018 at 10:14 pm

    This cookie is pretty good when you are hankering for something sweet, but not something you would want on a regular basis. It is sweet enough and buttery, but really lacks something and the sprinkles leave a weird texture in the cookie. It was easy to make so that is a plus, and a small recipe so you don’t have to make a large batch.

  28. Heather on August 10, 2018 at 11:42 pm

    Which of your cookbooks are your XXL cookie recipes
    In? This looks really delicious. Please let me know

    • Sally on August 11, 2018 at 1:52 pm

      Hi Heather! My XL giant cookie recipes are exclusive to my blog. I don’t have any in my cookbooks.


  1. Jordan on June 27, 2018 at 10:14 pm

    This cookie is pretty good when you are hankering for something sweet, but not something you would want on a regular basis. It is sweet enough and buttery, but really lacks something and the sprinkles leave a weird texture in the cookie. It was easy to make so that is a plus, and a small recipe so you don’t have to make a large batch.


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