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giant sugar cookie on blue plate

The only thing better than a batch of drop sugar cookies is a giant sugar cookie. Like, practically-the-size-of-your-head sugar cookie filled with sprinkles.

This is a recipe originally published in 2012 that makes 1 big, soft, and fluffy sugar cookie. It’s oh-so-buttery and the process is so simple. Just mix reduced amounts of sugar cookie ingredients into a small bowl. The only tricky part, if you can even call it that, is the egg. 1 full egg is too much for this cookie, so only use SOME of the egg. Crack 1 egg, beat it, then use 2 Tablespoons of the beaten egg. Don’t use just the egg yolk or just the egg white in this cookie– you need a little of both.

Keep it for yourself or it makes a great gift. Maybe even as part of your Mother’s Day recipe lineup so mom does not have to share (even if that mom is you!).

one photo showing various ingredients in bowls next to a photo of sugar cookie dough in a glass bowl

The cookie dough is sticky, so do your best to form it into a mound on a lined cookie sheet. A rubber spatula or spoon helps.

big sugar cookie dough ball on lined baking sheet
one large sugar cookie on lined baking sheet
giant sugar cookie broken in half

Don’t miss out on my other giant cookies either! Like one giant oatmeal creme pie cookie, one giant monster M&M cookie, one giant snickerdoodle cookie, and one giant Reese’s peanut butter cookie.

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giant sugar cookie broken in half

XXL Buttery Soft Sugar Cookie

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 giant cookie 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


This scaled down recipe yields just 1 giant sugar cookie!


  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 3 Tablespoons (38g) granulated sugar
  • 2 Tablespoons (30ml) beaten egg (crack the egg, beat it, and use 2 tbsp)
  • 1/2 teaspoon pure vanilla extract
  • 6 Tablespoons (49g) all-purpose flour (spoon & leveled)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 Tablespoons (about 20g) sprinkles


  1. Preheat oven to 350°F (177°C). 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 powder, salt, and sprinkles until just combined.
  4. Place the dough in the center of the prepared cookie sheet into a tall ball (see picture above). Bake for 18-20 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!

Keywords: giant sprinkle cookie

one giant sugar cookie with sprinkles

Reader Questions and Reviews

  1. This cookie is so dangeroulsy delicious! I just wanted a sugar cookie so bad but didnt want a whole dozen around the house. This cookie was the perfect treat! 16 minutes in the oven gave me a moist, chewy cookie! I topped mine with icing but it honestly was perfect on its own. I will be trying all of your other single serve cookies, too! You are a rockstar baker, Sally!
    Note: I did add a tiny bittle of almond extract because I love that flavor in my sugar cookies.

  2. Hi Sally! I’m attempting to continue an Easter tradition of my husband’s late grandmother – she gifted all the grandkids a giant homemade cookie every year. I love your recipes – my question: I need to make 10 giant cookies – should I just use this recipe x 10? Would that work? Not sure why this is tripping me up!!

    1. Hi Nicole! For the BEST results, I recommend doubling the recipe 5x instead of 10x-ing it all in one batch.

  3. Sally, thanks so much for recipe advise: I doubled recipe 5x – cookies were beautiful and a huge hit!!

  4. Hi Sally
    Do you still have the original recipe with the shortening? I can’t find it !
    This recipe used to be with shortening!! The cookies are not as soft with just butter!! Thank You
    This is my son’s favorite cookie!

    1. Hi Angela! This recipe never called for shortening and hasn’t been changed– I’ve always used butter.

  5. This cookie was soooooooo good. I doubled the ingredients to accommodate 4, but it was so good that my and husband and I ate a cookie apiece. This will definitely be my new treat when I’m in the mood for something sweet. The flavor and texture where spot on.

  6. There seems to be several people mentioning cream of tarter for the giant sugar cookie recipe but it’s not listed as one of the ingredients. Can you please help to clarify?

    Thanks kathy

    1. If you don’t have baking powder, you can use a substitute of baking soda + cream of tartar.

  7. hi , can i make smaller cookies with the batter of the one big cookie; I’ve looked at your other recipe for sugar cookies but the servings is to much I only need half of the serving shown

    1. Hi Angelina, yes, you can make smaller cookies with this dough. Enjoy!

      1. oh ty but how many cookies would I be able to make and would it taste nice?

  8. When do you add the sprinkles? Don’t see it listed in steps. Used m and ms and worked okay, though they sunk in.

    1. Hi Lesley, see step 3, you add the sprinkles with the dry ingredients. Thanks for giving this recipe a try!

    1. Hi Jane, we don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.

  9. These are the best damn cookies I ever had. I just ate one that I dropped on the ground. Without hesitation. Make these cookies. Don’t hesitate.

  10. I LOVED the flavor but my cookie had a mile-high rise to it!!! I measured and weighed the ingredients carefully but the cookie rise was nearly an inch thick in the middle — it looked like a muffin top!! (It spread beautifully but began to plump-up as it baked.)

    Could I have over creamed the butter/sugar perhaps? I used my stand mixer as I don’t have a hand mixer. I welcome your thoughts.

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