One Giant Sugar Cookie

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 that makes 1 big, soft, and fluffy sugar cookie. It’s oh-so-buttery and you most definitely do not have to share. 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.

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

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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
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • 2 Tablespoons unsalted 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 pure vanilla extract
  • 6 Tablespoons all-purpose flour (spoon & leveled)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 Tablespoons 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


Comments are closed.

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

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

  2. This many years later and still my go to recipe when Christmas baking starts and I can’t eat anything I make!
    This year I omitted the sprinkles and put royal icing on top and threw it in the fridge for a few minutes. Best sugar cookies ever

  3. I just made this and it was sooo good! Perfect texture and taste! Definitely big enough to share! Thank you so much for this recipe!

  4. Made two — one ended up really puffy (barely spread out when cooking) and crunchy on the outside and raw on the inside. The second spread out a lot (from same dough, though warm pan can cause some of that).

    Looks like cutting down a full recipe for a batch to make one for a single cookie leaves no wiggle room on the portions. :-/

  5. 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.

  6. 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.

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

  8. What can you use as a substitute for cream of tar tar

  9. 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.

  10. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally