XXL Buttery Soft Sugar Cookie

one giant sprinkle sugar cookie

The only thing better than drop sugar cookies is a GIANT SUGAR 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, if you feel like sharing.

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? Well, this cookie literally melts in your mouth. It’s fluffy, soft, sweet, thick, chewy, and buttery… pretty much all of my cookie requirements.

cookie dough batter for one giant sugar cookie
two photos of one giant sprinkle sugar cookie one giant sugar cookie with sprinkles

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one giant sugar cookie with sprinkles

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


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


  • 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)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 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 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!

Keywords: giant funfetti cookie


Comments are closed.

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

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

  3. 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.

  4. 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

  5. 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).

  6. 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!!

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

  7. brooklynbaker says:

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

    xxx, a.brooklyn.baker

  8. Chaliss Moreno says:

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

  9. Katherine says:

    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!

  10. 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?

    1. 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.

  11. 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.

  12. 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.

  13. Do you have the full recipe for the Buttery Soft Sugar Cookie? One that makes 10 or so?

  14. 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

  15. 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!

  16. 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. :-/

  17. How many calories are in this?

  18. 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.

  19. 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.

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

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

  22. 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.

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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