Giant Chilled Sugar Cookies (Printable Version)
Soft, oversized sugar cookies with creamy pink frosting, served chilled for the perfect bakery-style treat.
# What You Need:
→ For the Cookies
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1/2 cup powdered sugar
04 - 2 large eggs, room temperature
05 - 1 tablespoon pure vanilla extract
06 - 3 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
→ For the Frosting
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 tablespoons heavy cream, plus more as needed
13 - 1 teaspoon pure vanilla extract
14 - 1-2 drops pink gel food coloring, optional
15 - Pinch of salt
# How-To:
01 - Preheat oven to 350°F and line two large baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy, about 2-3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
06 - Scoop out 1/3-cup portions of dough, roll into balls, and place spaced apart on prepared baking sheets. Gently press each ball into a thick, flat disc about 3/4 inch thick.
07 - Bake for 13-15 minutes, until edges are set and centers look slightly underbaked.
08 - Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Add heavy cream, vanilla, pink food coloring, and salt. Beat until light and fluffy, adding more cream as needed for spreadable consistency.
10 - Generously frost each completely cooled cookie. Chill frosted cookies in refrigerator for at least 30 minutes before serving.
# Expert Hints:
01 -
- The chilled frosting transforms these from ordinary cookies into something that feels like a cross between a cookie and cupcake
- Theyre bakery huge but surprisingly simple to pull off on a random Tuesday evening
- That cold creamy bite hits differently when you need something sweet but dont want to commit to a whole dessert
02 -
- Underbaking slightly is crucial because the cookies continue cooking on the hot baking sheet and firm up as they cool
- The frosting must be completely cold before serving, warm frosting slides right off the cookies
- Room temperature ingredients are the difference between bakery style cookies and homemade disappointment
03 -
- Weighing your ingredients with a kitchen scale is the easiest way to ensure consistent results every single batch
- Chill your cookie dough balls for 15 minutes before baking if your kitchen is particularly warm