Giant Sugar Cookie Recipe

Unsalted butter: Provides the rich, creamy base for the cookie dough.

Granulated sugar: Sweetens the dough and helps achieve a tender texture.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Adds a warm, sweet flavor to the cookies.

All-purpose flour: Forms the structure of the cookie.

Baking soda: Helps the cookie rise and become fluffy.

Baking powder: Works with the baking soda to provide lift and texture.

Salt: Enhances the flavors and balances the sweetness.

When creaming together the butter and sugar, ensure the butter is at room temperature. This allows it to blend smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too soft. Properly creamed butter and sugar will help your cookie achieve the right texture and spread evenly during baking.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, giving the cookies a slight coconut flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor to the cookies.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant nutty flavor to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda. This helps maintain the leavening effect.

• baking powder - Substitute with cream of tartar and baking soda: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder. This combination mimics the leavening effect.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral content.

• Once your giant sugar cookie has cooled completely, wrap it tightly in plastic wrap to maintain its freshness.
• For added protection, place the wrapped cookie in an airtight container. This will help keep it from drying out and protect it from any unwanted odors in the fridge.
• If you plan to enjoy the dessert within a few days, store it at room temperature in a cool, dry place. It should stay fresh for up to a week.
• For longer storage, consider freezing the cookie. First, wrap it in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped cookie in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When you're ready to indulge, thaw the cookie at room temperature for a few hours. For a warm, freshly-baked taste, you can reheat it in a 300°F (150°C) oven for about 5-10 minutes.
• If you prefer to freeze the cookie dough instead, roll it into a ball and wrap it in plastic wrap, followed by aluminum foil. Store it in a freezer-safe bag or container.
• When you’re ready to bake, let the dough thaw in the refrigerator overnight. Then, follow the original baking instructions for a freshly baked giant sugar cookie.

Enjoy your delicious creation whenever you crave a sweet treat!

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover giant sugar cookie on a baking sheet lined with parchment paper.
  3. Cover the cookie loosely with aluminum foil to prevent it from drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven and let it cool slightly before enjoying.

• Microwave Method:

  1. Place the giant sugar cookie on a microwave-safe plate.
  2. Cover the cookie with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the cookie; if it needs more time, continue microwaving in 10-second intervals until warmed through.
  5. Let it sit for a minute before eating to avoid burning your mouth.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the giant sugar cookie on a piece of aluminum foil or a small baking tray.
  3. Heat for about 5-10 minutes, checking frequently to ensure it doesn’t overheat.
  4. Once warmed, remove from the toaster oven and let it cool slightly before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the giant sugar cookie in the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Remove from the skillet and let it cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the giant sugar cookie in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn’t overheat.
  4. Once warmed, remove from the air fryer and let it cool slightly before serving.

• Oven: Used to bake the giant sugar cookie at the specified temperature.

• Baking sheet: A flat sheet used to hold the cookie dough while baking.

• Parchment paper: Lining for the baking sheet to prevent the cookie from sticking.

• Large bowl: Used for mixing the butter, sugar, eggs, and other ingredients.

• Electric mixer: Helps to cream the butter and sugar together until smooth.

• Measuring cups: Used to measure out the flour, sugar, and other dry ingredients.

• Measuring spoons: Used to measure out the vanilla extract, baking soda, baking powder, and salt.

• Spatula: Used to scrape down the sides of the bowl and ensure all ingredients are well mixed.

• Wire rack: Used to cool the cookie completely after baking.

• Cooling rack: Another term for the wire rack, used for cooling baked goods.

• Rolling pin: Optional, but can be used to flatten the dough slightly before baking.

Soften butter quickly: Cut butter into small pieces and microwave for 10 seconds to soften faster.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can cream butter and sugar more efficiently than by hand.

Chill dough briefly: Chill the dough for 10 minutes to make it easier to handle and shape.

Line baking sheet: Use parchment paper to save time on cleanup and prevent sticking.

Cool on wire rack: Transfer cookies to a wire rack to cool faster and free up your baking sheet for the next batch.