XXL Buttery Soft Sugar Cookie

Jump to Recipe

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!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


 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. This is rather embarrassing but you had me at XXL 😉
    Happy birthday for 23 days time 😛 and hope you have a great month if celebrations and sprinkles!

    Choc Chip Uru

  2. A cookie the size of my head? I so want that to happen in my kitchen!!! This is awesome!! It does sound like you have a lot to celebrate…XXL cookies are perfect for all of that:-)

    1. Jocelyn, I completely agree.. I am brainstorming more XXL cookies because they are so darn easy and delicious!

  3. Giant cookies are the best! I could make that entire thing disappear! My sweet tooth is raging now. I can almost taste it. I just bought neon pink polish like that today!

  4. I want a giant sprinkly cookie, like NOW. Also, I LOVE your polish color! I was going to paint mine the same (is yours Essie?), but instead went for a more muted coral. I’ll repaint this weekend 🙂 Also, I love your blog and want to help share it with others, so I’ve nominated you for a Versatile Blogger award!


    1. Thank you Jessie! My color is not Essie. It’s some cheap dollar store brand that is already chipping! I usually only wear Essie or OPI though.. they are the best 🙂

  5. 1) That is one epic cookie and I feel the need to make one – right. now.
    ii) I’m a huge fan of obnoxious nail polishes – they just make me smile! (I have Fairy Teal from sally Hansen on now…)
    c) all these other funfetti recipes are making me smile furiously!! So much color!

    1. Ha! We are so much alike. I have big plans for more epic cookies in the near future… ones including LOTS of chocolate 😉 also have plans for neon green nail polish too. Ha!

  6. These sugar cookies look so soft and yummy! Thanks for sharing this great recipe! We loved having you link up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon! -The Sisters

  7. Hi Sally!

    I made your giant funfetti cookie today (because, you know, I just HAD to right after seeing this!). It came out *tasting* alright, but probably only because I like cookie dough as much as I like cookies. The middle was still raw (like RAW raw, not just still too-warm) when the edges were all browning. Also, it went flat. Any ideas? My baking soda was still good–would the cream of tartar cause that? Or elevation difference?
    Maybe next time I’ll just bake it longer at a lower temper or lay some tin foil on top?

    1. Hi April – I am SO sorry the cookie didn’t turn out how you expected. The cookie was pretty puffy and fully cooked for me using the recipe I posted. I would try chilling your dough next time, perhaps? Cream of tartar actully helps baked goods rise a bit. It is used in some cookie recipes, some pancake recipes, etc to help the baked good become fluffy. Did you measure the cream of tartar correctly? If all else fails, I woudl try baking for longer at a lower temperature. I hope this helped!

  8. It’s SO BIG!! My husband would love this thing if I added some chocolate chips. I definitely need to make him a jumbo cookie! Do you think it would work with baking powder instead of cream of tartar? I don’t have any and am not inclined to go buy a jar for one recipe.

    1. Hi there! There is NO good substitution for cream of tartar. If cream of tartar is used with baking soda in a cookie recipe, omit BOTH and use ALL baking powder instead. So, use 1/2 tsp baking powder and omit the 1/2 tsp cream of tartar and 1/2 tsp baking soda. Let me know how this turns out! And adding chocolate chips sounds incredible! I’m working on a XXL chocolate chip cookie recipe. 🙂

      1. Just to let others know who might be lacking in the cream of tartar department – I made this last night with 1/2tsp baking powder (instead of 1/4 baking soda and 1/4 cream of tartar) and it came out great!

        I saved this recipe to my bookmark bar for future emergencies : )

  9. A fun idea: add green food coloring with the egg (I used enough to make kind of a Kelly green since it mellowed when I added the flour.) also sub peppermint extract for vanilla and add choc chips. Mint chocolate chip cookie!

    1. Brittani – that is the best idea i’ve ever heard!!!! I must try something like that. It would be fun for St. Patricks Day or something (and Christmas). Or just any day. 😉

  10. Oh. My. Sprinkles.
    Are there even words to describe this melty, buttery cookie??
    This genius recipe made me ONE. BIG. COOKIE. & my family couldn’t help but recognize a familiar taste in these cookies… One like Mrs. Fields Sprinkle Butter Cookies?

    Hah!! This is much better.

    And much…. sprinkle-ier? <3

    1. Ava! (by the way, I love the name Ava) – this comment made me giggle. 🙂 You’re so enthusiastic about sprinkles and I like it. the comparison to mrs. fields – yes, you are spot on. Very soft and buttery, which is why I love this recipe. Thanks Ava!

  11. Hi there fellow Marylander, I stumbled upon your site today and fell in love! The recipes look scrumptious and your photos are just beautiful. I just made your XXL buttery sugar cookie for my family and it was delicious. The sprinkles really make this cookie special. yI myself am a self taught baker always looking for something new to bake. Can’t wait to try out more of your recipes!

  12. Hi Sally, i’ve just made this cookie for my sister, and she just loves it! (I love it too :))
    You’re genius, the idea of making one giant cookie is very useful, and great to surprise somebody. Thanks for your great recipes! I wish I could make them all right now!
    Big hug from a Dutch fan 🙂

    1. Thank you so much for reporting back about this cookie! I love it so much, definitely a favorite (and easy!) recipe.

      1. Thanks anyway! By the way, for a fellow sprinkle fanatic such as myself, these look AMAZING. 🙂

  13. I just made this with the following modifications and it turned out great:

    – double the flour
    – melt the butter
    – reduce cooking temp to 325

    Good luck all!

  14. OH MY GOSH SALLY this recipe was totally awesome for me. It’s midnight and I’m craving one again…I’m on a diet, but I really craved a cookie this morning. I loved he colors, it was perfectly soft, and super quick! Can you make a healthy giant cookie? Thanks!

  15. Wow, I totally underestimated the size of this cookie! I was craving one for myself and was going to share with my 2yr old. But when it was time to bake, this was even too big for me, so now I made 3 delicious (and still large!) Cookies. Now my husband can enjoy one too after work :p thanks for this recipe!

  16. OMG! So I’m sitting here on a Saturday night so bored, and I checked out your website and jumped at the chance to make these delicious treats!!! Thank you for sharing this recipe :3 I love them!

  17. I just made this cookie and it came out very fluffy. It didn’t really spread out very much at all. Do you know what might have caused this? It also didn’t seem as creamy when I mixed it together.

    1. Hi Trish! I’ve had readers tell me this cookie is wonderful, I’ve had readers tell me this cookie spreads too much, and others say it is puffy. It truly depends on your oven. Do you have an oven thermometer by chance? I suggest checking your oven temperature. Did you change anything at all about this recipe? Was your butter softened? I can’t imagine the dough not being creamy with soft butter and 2 Tbsp of beaten egg.

  18. I just discovered your web site a few weeks ago and I have made a ton of your small batch recipes already! Also the cake batter chocolate chip cookies were amazing. I added birthday cake Oreos to them to make them even more cakealicious 🙂 have you considered making a recipe for a giant cake batter cookie? I tried altering the sugar cookie recipe by adding some cake mix to replace half of the flour – it tasted good but its spread a lot and came out really flat, crispy on the edges and raw in the middle.

    1. So happy you’re enjoying my blog and recipes! Cake batter chocolate chip cookies with birthday cake Oreos sounds incredible for my sweet tooth. I need to try that! I have never tried this cookie as a “cake batter cookie.” I’m not surprised your cookie spread using cake mix – cake mix contains more moisture than all-purpose flour thus producing a spread.

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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