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I originally published this recipe in 2012 and have since added new photos and more success tips.

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

One reader, Emma, commented: “This was very easy and quick to make and it was delicious! Love these 1-serving batches as sometimes I just want a small dessert for myself without any leftovers. ★★★★★”

This recipe 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 silicone spatula or spoon helps.

big sugar cookie dough ball on lined baking sheet

one large sugar cookie on lined baking sheet

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

XXL Buttery Soft Sugar Cookie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews

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

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Description

This scaled down recipe yields just 1 giant sugar cookie!

Ingredients

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 (spooned & leveled)
3/4 teaspoon baking powder
1/8 teaspoon salt
2 Tablespoons (about 20g) sprinkles

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Instructions

Preheat oven to 350°F (177°C). Spray cookie sheet with nonstick spray or use a silicone baking mat or parchment paper.
In a medium-sized mixing bowl, stir the butter and sugar together until creamed. Mix in the egg and vanilla.
Stir in flour, baking powder, salt, and sprinkles until just combined.
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!

Notes

Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Silicone Spatula
Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.