18 Delicious Giant Sugar Cookie Recipes Perfect for Sharing

Who can resist the allure of a giant, buttery sugar cookie—fresh from the oven, crisp at the edges, and soft in the middle? Whether you’re hosting a party, surprising a friend, or just treating yourself, these 18 oversized delights are made for sharing (or not—we won’t judge!). From classic vanilla to funfetti-filled, get ready to bake up happiness, one giant cookie at a time. Let’s dig in!

Classic Vanilla Giant Sugar Cookie

Sometimes, the simplest pleasures come from the most familiar flavors, like the warm, buttery embrace of a classic vanilla giant sugar cookie. It’s a recipe that feels like home, a sweet reminder of afternoons spent baking with loved ones or the quiet joy of a treat made just for you.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just slightly cooler than room temp makes for the perfect dough consistency)
• 1 1/2 cups granulated sugar (the finer the grain, the smoother your cookie will be)
• 1 large egg (room temperature eggs blend more seamlessly into the batter)
• 2 teaspoons pure vanilla extract (the real stuff makes all the difference here)
• 3 cups all-purpose flour (sifted, for a lighter, fluffier cookie)
• 1/2 teaspoon baking powder (a little lift goes a long way)
• 1/4 teaspoon salt (just enough to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Beat in the egg and vanilla extract until fully incorporated, about 1 minute.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as you no longer see dry flour.
5. Roll the dough into a large ball, then flatten it into a giant cookie shape on the prepared baking sheet, about 1/2 inch thick. Tip: For a perfectly round cookie, use a plate or the bottom of a pan to gently shape the edges.
6. Bake for 18-20 minutes, or until the edges are just starting to turn golden but the center is still soft. Let the cookie cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Lightly crisp around the edges with a tender, chewy center, this giant sugar cookie is a canvas for your creativity. Drizzle it with melted chocolate, sprinkle with coarse sugar before baking, or serve it warm with a scoop of vanilla ice cream for an indulgent twist.

Chocolate Chip Giant Sugar Cookie

Dive into the world of gigantic, gooey goodness with this Chocolate Chip Giant Sugar Cookie that’s about to make your day a whole lot sweeter. Perfect for when you need a hug in cookie form or just a massive treat to share (or not, we won’t judge).

Ingredients

• 1 cup unsalted butter, softened (because who has time to wait for it to soften? Just zap it for a few seconds, but don’t turn it into a puddle!)
• 1 1/2 cups granulated sugar (the sweet stuff that makes life worth living)
• 2 large eggs, room temperature (they mix better when they’re not shivering)
• 1 tsp vanilla extract (the good kind, please, none of that imitation stuff)
• 3 cups all-purpose flour (the backbone of our cookie empire)
• 1/2 tsp baking powder (the unsung hero that gives it a little lift)
• 1/2 tsp salt (to balance out the sweet, because we’re sophisticated like that)
• 2 cups chocolate chips (because more is more when it comes to chocolate)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. In a large bowl, cream together the softened butter and granulated sugar until it’s lighter than your mood on a Friday afternoon.
3. Beat in the eggs one at a time, then stir in the vanilla extract like you’re mixing in a little bit of magic.
4. In another bowl, whisk together the flour, baking powder, and salt – think of it as creating a tiny snowstorm.
5. Gradually mix the dry ingredients into the wet ingredients. Pro tip: do this in batches unless you enjoy flour clouds.
6. Fold in the chocolate chips with the enthusiasm of someone who just found extra chips at the bottom of the bag.
7. Press the dough into a greased 12-inch pizza pan or a similar-sized baking sheet. Yes, it’s big, and yes, it’s supposed to be.
8. Bake for 20-25 minutes, or until the edges are golden but the center is still soft. Watch it like a hawk – nobody likes a overbaked cookie.
9. Let it cool on the pan for 10 minutes before attempting to move it. Patience is a virtue, especially when it comes to giant cookies.

Viola! You’ve just created a cookie that’s crispy on the edges, chewy in the middle, and packed with chocolate in every bite. Serve it warm with a scoop of ice cream on top for the ultimate indulgence, or enjoy it as is – no judgment here.

Lemon Glazed Giant Sugar Cookie

So, you’ve decided to embark on a sugary adventure that promises to be as giant in flavor as it is in size. This Lemon Glazed Giant Sugar Cookie is not just a treat; it’s a statement piece for your dessert table, blending the perfect amount of zesty lemon with the sweet, buttery goodness of a classic sugar cookie.

Ingredients

• 1 cup unsalted butter (room temperature, because nobody likes a cold shoulder, especially from butter)
• 1 1/2 cups granulated sugar (the sweet heart of the operation)
• 2 large eggs (room temp, unless you’re into the whole uneven mixing thing)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 3 cups all-purpose flour (the sturdy backbone of our cookie empire)
• 1/2 tsp baking powder (for that slight lift, like a cookie on tiptoes)
• 1/4 tsp salt (to balance the sweet, like a good friend)
• Zest of 1 lemon (for that sunny, zesty kick)
• 1 cup powdered sugar (for the glaze that’ll make everything shiny and happy)
• 2 tbsp lemon juice (freshly squeezed, because bottled is just sad)

Instructions

1. Preheat your oven to 350°F (175°C). This is where the magic starts, so don’t rush it.
2. In a large bowl, cream together the butter and granulated sugar until it’s lighter than your mood on a Friday. This should take about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Think of it as introducing the eggs to the party one by one.
4. In another bowl, whisk together the flour, baking powder, salt, and lemon zest. This is the dry team, and they’re ready to mingle.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing is the enemy of tender cookies.
6. Press the dough into a greased 12-inch pizza pan or a similar-sized baking sheet. Aim for an even thickness; nobody likes a cookie with an identity crisis.
7. Bake for 20-25 minutes, or until the edges are just starting to turn golden. The center should still be soft but not doughy.
8. While the cookie cools, whisk together the powdered sugar and lemon juice for the glaze. It should be thick but pourable—like a cozy sweater for your cookie.
9. Drizzle the glaze over the cooled cookie. Be generous; this is no time for stinginess.

Out of the oven, this cookie is a masterpiece of contrasts: crisp edges giving way to a soft, chewy center, all wrapped up in a tangy-sweet lemon glaze. Serve it as is, or go wild with a scoop of vanilla ice cream on top for a dessert that’s basically summer on a plate.

Red Velvet Giant Sugar Cookie

Zesty and vibrant, this Red Velvet Giant Sugar Cookie is like the superhero of desserts—bold, beautiful, and impossible to ignore. Perfect for when you’re craving something sweet but want to keep the fun meter pegged at max.

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a tough cookie, right?)
• 1 1/2 cups granulated sugar (the sweet talker of the mix)
• 2 large eggs, room temp (they blend better when they’re not chilly)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 2 1/2 cups all-purpose flour (the backbone of our cookie empire)
• 1/4 cup cocoa powder (for that deep, mysterious red velvet vibe)
• 1 tsp baking soda (the lift that keeps on giving)
• 1/2 tsp salt (to balance the sweet drama)
• 1 tbsp red food coloring (because we’re here to make a statement)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, just baking precision.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Scrape the bowl sides to ensure everything’s mingling nicely.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Add the red food coloring and mix until the dough is uniformly vibrant. Tip: Wear an apron unless you’re going for a ‘I bake with passion’ look.
6. Press the dough into a greased 12-inch pizza pan or a similar-sized baking sheet. Tip: Use wet fingers to smooth the top without sticking.
7. Bake for 18-20 minutes, or until the edges are just set but the center is still soft. Remember, it will firm up as it cools.
8. Let the cookie cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Yield: This giant cookie is a showstopper with its rich, velvety texture and deep red hue. Slice it like a pizza for a shareable treat, or keep it all to yourself—we won’t judge.

Peanut Butter Swirl Giant Sugar Cookie

Kick off your baking shoes because we’re about to dive into a cookie so giant, it might just need its own zip code. This Peanut Butter Swirl Giant Sugar Cookie is the love child of your favorite sugar cookie and that jar of peanut butter you’ve been sneaking spoonfuls from—no judgment here.

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a hard butter situation)
• 1 1/2 cups granulated sugar (the sweet stuff that makes life worth living)
• 1 large egg, room temp (it’s like a warm hug for your dough)
• 2 tsp vanilla extract (the good kind, please)
• 2 3/4 cups all-purpose flour (the backbone of our cookie empire)
• 1/2 tsp baking powder (the unsung hero of lift)
• 1/2 tsp salt (to balance the sweet, because we’re all about that balance)
• 1/2 cup creamy peanut butter (because crunchy is a texture, not a lifestyle)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your cookie’s runway.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts.
3. Beat in the egg and vanilla extract until just combined. Overmixing is the enemy of tenderness.
4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradual introductions make for better relationships.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. It should play nice and not stick to the bowl.
6. Drop dollops of peanut butter onto the dough and gently swirl with a knife. Think marble, not mudslide.
7. Press the dough into a giant circle on the prepared baking sheet, about 1/2 inch thick. Size matters here.
8. Bake for 18-22 minutes, or until the edges are golden but the center is still soft. Patience is a virtue, especially in baking.
9. Let the cookie cool on the baking sheet for 10 minutes before transferring to a wire rack. It needs a moment to collect itself.

Out of the oven, this cookie is a masterpiece of contrasts—crispy edges giving way to a soft, peanut buttery center. Serve it warm with a glass of milk for the ultimate nostalgia trip, or get fancy and top it with a scoop of vanilla ice cream for a dessert that’s basically a hug in food form.

Funfetti Giant Sugar Cookie

Today is ‘2025-06-02 02:16:25.623864’, and if you’re looking to sprinkle some joy into your day, this Funfetti Giant Sugar Cookie is your ticket to a whimsical dessert paradise. Think of it as a party in your mouth, where every bite is a celebration of sweetness and color.

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a hard butter situation)
• 1 1/2 cups granulated sugar (the sweeter, the better, right?)
• 1 large egg, room temperature (it’s all about that smooth blend)
• 2 tsp pure vanilla extract (the good stuff, none of that imitation nonsense)
• 2 1/2 cups all-purpose flour (the foundation of our cookie empire)
• 1/2 tsp baking powder (for that perfect rise)
• 1/2 tsp salt (to balance the sweetness, because we’re sophisticated like that)
• 1/2 cup rainbow sprinkles (the more, the merrier—let’s make it rain sprinkles)

Instructions

1. Preheat your oven to 350°F (175°C)—because precision is key to cookie perfection.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts, so don’t skimp on the mixing.
3. Beat in the room temperature egg and vanilla extract until just combined. Overmixing is the enemy of tender cookies.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradual additions prevent a flour explosion—trust me on this.
5. Gently fold the dry ingredients into the wet mixture. Then, shower in the rainbow sprinkles, folding just until distributed. Overmixing will turn your funfetti into a sad, monochromatic affair.
6. Press the dough into a greased 12-inch pizza pan or a lined baking sheet, shaping it into one giant cookie. Thickness is a personal preference, but aim for about 1/2 inch for the ideal chew.
7. Bake for 18-22 minutes, or until the edges are just golden. The center might look underdone, but it will set as it cools—patience is a virtue.
8. Let the cookie cool on the pan for 10 minutes before transferring to a wire rack. Resist the urge to dive in immediately; hot sugar is a sneaky foe.

Dive into this giant cookie, and you’ll find it’s the perfect blend of crispy edges and chewy center, with bursts of color in every bite. Serve it warm with a scoop of vanilla ice cream for an over-the-top dessert experience, or cut into wedges for a shareable treat that’s sure to spark joy.

Brown Butter Giant Sugar Cookie

Alright, let’s dive into the world of buttery, sugary bliss with a cookie so giant, it might just need its own zip code. This isn’t just any sugar cookie; it’s a brown butter giant sugar cookie that’s crispy on the edges, chewy in the middle, and packed with a nutty depth that’ll have you questioning all your life choices up until this point.

Ingredients

• 1 cup unsalted butter (because we’re fancy like that, and yes, it’s going to be browned to perfection)
• 1 1/2 cups granulated sugar (the more, the merrier, right?)
• 2 large eggs (room temp, please—they mix better and won’t shock your butter)
• 1 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 2 3/4 cups all-purpose flour (scoop and level, folks—no one likes a dense cookie)
• 1 tsp baking soda (the unsung hero of lift and texture)
• 1/2 tsp baking powder (because we’re not savages—we want a little rise)
• 1 tsp salt (to balance all that sweetness and make your taste buds sing)

Instructions

1. First, brown that butter. Melt it in a light-colored pan over medium heat, stirring constantly until it turns a beautiful amber color and smells like heaven. This should take about 5-7 minutes. Tip: Keep an eye on it; butter goes from browned to burnt faster than you can say ‘cookie’.
2. Pour the browned butter into a large mixing bowl and let it cool for about 10 minutes. You don’t want to scramble those eggs when you add them.
3. Add the granulated sugar to the cooled butter and mix until well combined. The mixture should look like wet sand.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Crack your eggs into a separate bowl first to avoid shell surprises.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing is the enemy of tender cookies.
6. Cover the dough and chill for at least 1 hour. This step is crucial for preventing cookie pancakes. Tip: If you’re impatient (like me), you can speed this up in the freezer for about 20 minutes.
7. Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop 1/4 cup portions of dough, roll into balls, and place on the baking sheet, leaving plenty of room for spreading.
8. Bake for 12-14 minutes, until the edges are golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.

Now, let’s talk about the magic of this cookie. The brown butter gives it a toasty, almost caramel-like flavor that pairs perfectly with the sweet, chewy center. Serve it warm with a scoop of vanilla ice cream for the ultimate ‘I deserve this’ moment, or enjoy it as is—because let’s be honest, it’s perfect on its own.

Strawberry Frosted Giant Sugar Cookie

Whoa, hold onto your mixing bowls, folks, because we’re about to dive into the world of the most ludicrously large, strawberry-frosted sugar cookie you’ve ever laid eyes on. Perfect for when a regular cookie just won’t cut it, this giant treat is a showstopper that’s as fun to make as it is to devour.

Ingredients

• 1 cup unsalted butter, softened (because nobody wants a tough cookie, right?)
• 1 1/2 cups granulated sugar (the sweet stuff that makes life worth living)
• 1 large egg, room temperature (for that smooth, homogenous dough)
• 2 tsp vanilla extract (the good kind, please)
• 3 cups all-purpose flour (the foundation of our cookie empire)
• 1/2 tsp baking powder (the unsung hero of lift and lightness)
• 1/4 tsp salt (to balance the sweetness, because we’re sophisticated like that)
• 1 cup strawberry frosting (homemade or store-bought, no judgment here)
• Sprinkles, because why not?

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your cookie’s runway to greatness.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts, so don’t rush it.
3. Beat in the egg and vanilla extract until just combined. Overmixing is the enemy of tender cookies.
4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradual additions prevent flour explosions—trust me.
5. Slowly add the dry ingredients to the wet, mixing until a dough forms. It should be soft but not sticky. If it’s sticking, a little more flour is your friend.
6. Roll the dough into a giant ball and flatten it onto the prepared baking sheet. Aim for about 1/2 inch thickness for the perfect bake.
7. Bake for 18-20 minutes, or until the edges are just golden. The center will still be soft but will set as it cools.
8. Let the cookie cool completely on the baking sheet. Patience is key unless you want a frosting meltdown.
9. Once cool, slather on the strawberry frosting and go wild with sprinkles. This is your moment to shine.

How does this cookie stack up? Imagine a soft, buttery base with a crackly sugar crust, all smothered in sweet, tangy strawberry frosting. Serve it whole for a dramatic dessert centerpiece, or slice it up for sharing (if you’re feeling generous).

Matcha Green Tea Giant Sugar Cookie

Y’all, if you’ve ever wanted to hug a cookie, this Matcha Green Tea Giant Sugar Cookie is your chance. It’s like a cozy blanket of sweetness with a cheeky green tea twist that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups all-purpose flour (because we’re not messing around with health today)
• 1 tbsp matcha green tea powder (the good stuff, none of that weak sauce)
• 1 cup unsalted butter, softened (room temp is key, unless you enjoy arm workouts)
• 1 cup granulated sugar (for that sweet, sweet life)
• 1 large egg (preferably not straight from the fridge, unless you’re into that)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking powder (the unsung hero of fluffiness)
• 1/4 tsp salt (to keep things interesting)

Instructions

1. Preheat your oven to 350°F (175°C) because patience is a virtue, especially in baking.
2. In a bowl, whisk together the flour, matcha powder, baking powder, and salt. This is where the magic starts.
3. In another bowl, beat the butter and sugar until it’s lighter than your mood on a Friday. This should take about 3 minutes.
4. Crack in the egg and add the vanilla extract. Beat until combined, but don’t overdo it—nobody likes a tough cookie.
5. Gradually mix in the dry ingredients. The dough will be thick, like your favorite novel.
6. Roll the dough into a giant ball (or two if you’re sharing, but why would you?) and flatten it slightly on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes, or until the edges are just starting to golden. The center should still be soft—trust me on this.
8. Let it cool on the baking sheet for 5 minutes, then transfer to a wire rack. Resist the urge to eat it immediately; it’s worth the wait.

Mmm, the texture? A crispy edge with a chewy center, and that matcha flavor is like a gentle whisper of sophistication. Serve it with a dollop of whipped cream or just tear into it like the cookie monster—no judgment here.

Snickerdoodle Giant Sugar Cookie

Every now and then, a dessert comes along that’s so ridiculously good, it should probably be illegal. Enter the Snickerdoodle Giant Sugar Cookie—a monstrously delicious twist on the classic that’s about to become your new obsession.

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a hard butter situation)
• 1 1/2 cups granulated sugar (the sweet, sweet foundation of our cookie empire)
• 2 large eggs, room temp (they mix better when they’re not shivering)
• 2 tsp vanilla extract (the good stuff, please)
• 3 cups all-purpose flour (the backbone of our cookie monster)
• 2 tsp cream of tartar (the secret snickerdoodle weapon)
• 1 tsp baking soda (for that perfect rise)
• 1/2 tsp salt (to balance the sweetness)
• 1/4 cup granulated sugar + 2 tbsp cinnamon (for that iconic snickerdoodle roll)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed!
2. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy. This is where the magic starts.
3. Beat in the eggs one at a time, then stir in the vanilla. Pro tip: Scrape down the sides of the bowl to ensure everything’s evenly mixed.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing is the enemy of tender cookies!
5. In a small bowl, mix together the 1/4 cup sugar and cinnamon. Roll the dough into 1/4 cup balls, then coat each generously in the cinnamon-sugar mixture.
6. Place the dough balls on the prepared baking sheet, flattening slightly with the bottom of a glass. Leave plenty of room for spreading—these cookies are social butterflies.
7. Bake for 12-14 minutes, or until the edges are just set but the centers are still soft. They’ll firm up as they cool, promise.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Resist the urge to eat them immediately—they’re worth the wait.

Ready to dive in? These cookies are a glorious mix of crispy edges and chewy centers, with a cinnamon-sugar kick that’s downright addictive. Serve them warm with a glass of milk, or crumble over ice cream for a next-level dessert experience.

Double Chocolate Giant Sugar Cookie

Ready to dive into a cookie so indulgent it might just need its own zip code? This Double Chocolate Giant Sugar Cookie is the stuff of dreams, combining the rich, deep flavors of double chocolate with the sweet, comforting embrace of a classic sugar cookie. It’s like your favorite childhood treat got a glamorous, chocolatey makeover.

Ingredients

• 1 cup unsalted butter, softened (because let’s face it, nobody has time to wait for butter to soften naturally)
• 1 1/2 cups granulated sugar (the sweet soul of this operation)
• 2 large eggs, room temperature (they mix better when they’re not shivering)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 2 cups all-purpose flour (the sturdy backbone)
• 3/4 cup cocoa powder (for that deep, dark chocolate allure)
• 1 tsp baking soda (the little lift that could)
• 1/2 tsp salt (to balance the sweet chaos)
• 1 cup chocolate chips (because more is more when it comes to chocolate)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts, so don’t rush it.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Room temp eggs blend smoother, creating a seamless batter.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures every bite is perfectly balanced.
5. Gradually mix the dry ingredients into the wet ingredients. Tip: Overmixing is the enemy of tender cookies, so fold gently.
6. Stir in the chocolate chips. Because, obviously.
7. Drop large spoonfuls of dough onto a baking sheet lined with parchment paper. These are giant cookies, so give them space to spread their wings.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool, promise.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially with cookies.

Biting into one of these cookies is like a chocolate hug – rich, comforting, and utterly irresistible. Serve them warm with a glass of cold milk for the ultimate indulgence, or crumble over vanilla ice cream for a dessert that dreams are made of.

Oatmeal Raisin Giant Sugar Cookie

Folks, if you’ve ever stared into the abyss of your pantry and wondered how to turn the humble oatmeal raisin into a showstopper, buckle up. We’re about to transform those breakfast vibes into a dessert that’s basically a hug in cookie form.

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a hard butter situation)
• 1 1/2 cups granulated sugar (the sweet stuff that makes life worth living)
• 2 large eggs, room temp (they mix better when they’re not shivering)
• 1 tsp vanilla extract (the good kind, please)
• 2 cups all-purpose flour (the backbone of our cookie empire)
• 1 tsp baking soda (for that perfect rise)
• 1/2 tsp salt (to balance the sweet)
• 2 cups old-fashioned oats (for texture and wholesomeness)
• 1 cup raisins (the chewy little surprises)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing, just precision.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This is where your arm gets a workout, so put some love into it.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one ensures they’re fully incorporated without overworking the batter.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined. Tip: Overmixing is the enemy of tender cookies, so keep it gentle.
5. Fold in the oats and raisins until evenly distributed throughout the dough.
6. Drop large spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 3 inches apart. These cookies are giants, remember?
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kindly behold your masterpiece: a cookie that’s crispy on the edges, chewy in the middle, and packed with sweet raisins and hearty oats. Serve it warm with a glass of milk for the ultimate comfort food moment, or dare to dream bigger by sandwiching a scoop of vanilla ice cream between two for an epic dessert.

Cinnamon Roll Giant Sugar Cookie

Feast your eyes (and soon, your taste buds) on this monstrously delicious hybrid that’s part cinnamon roll, part sugar cookie, and all kinds of amazing. It’s the lovechild of your favorite breakfast pastry and the classic cookie, baked into one giant, shareable treat that’s sure to spark joy (and maybe a little bit of sugar-induced chaos).

Ingredients

• 1 cup unsalted butter, softened (because let’s face it, nobody has time to wait for butter to soften naturally)
• 1 1/2 cups granulated sugar (the more, the merrier, right?)
• 2 large eggs, room temp (they mix better this way, trust me)
• 1 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 3 cups all-purpose flour (spooned and leveled, unless you enjoy dense cookies)
• 1/2 tsp baking powder (the unsung hero of lift and lightness)
• 1/2 tsp salt (to balance out the sweet, because we’re sophisticated like that)
• 1/4 cup cinnamon sugar mix (because what’s a cinnamon roll without the cinnamon?)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed!
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where your arm workout comes in.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Pro tip: cracking eggs on a flat surface reduces shell shrapnel.
4. Gradually mix in the flour, baking powder, and salt until just combined. Overmixing is the enemy of tender cookies.
5. Spread the dough onto the prepared baking sheet, shaping it into a large circle. It’s okay if it’s not perfect—rustic is in.
6. Sprinkle the cinnamon sugar mix evenly over the top. More is more in this scenario.
7. Bake for 20-25 minutes, or until the edges are golden but the center is still soft. The cookie will continue to set as it cools.
8. Let it cool on the baking sheet for 10 minutes before transferring to a wire rack. Patience is a virtue, especially when it comes to not burning your mouth.

Perfect for tearing apart with friends (or not, we don’t judge), this giant cookie boasts a soft, chewy center with crispy edges and a cinnamon sugar swirl that’ll have you coming back for ‘just one more bite.’ Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy it as is—because let’s be real, it’s perfect on its own.

Almond Joy Giant Sugar Cookie

Hold onto your mixing bowls, folks, because we’re about to dive into a cookie so decadently delicious, it’ll make your taste buds do a happy dance. Imagine the classic Almond Joy candy bar, but reincarnated as a giant, chewy sugar cookie that’s packed with coconut, almonds, and chocolate chips. Yes, it’s as heavenly as it sounds.

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a tough cookie, right?)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they mix better when they’re not chilly)
• 1 tsp vanilla extract (the good stuff, please)
• 3 cups all-purpose flour (the backbone of our cookie)
• 1/2 tsp baking powder (for a little lift)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup sweetened shredded coconut (for that tropical vibe)
• 1 cup semi-sweet chocolate chips (because chocolate is life)
• 1/2 cup sliced almonds (for a crunchy contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your cookie’s stage, make it shine.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This is where your arm gets a workout, but it’s worth it.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly, preventing a curdled look.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing just until combined. Tip: Overmixing leads to tough cookies, and we’re not about that life.
5. Fold in the shredded coconut, chocolate chips, and sliced almonds. This is where the magic happens.
6. Drop large spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand or a spatula.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let’s talk about the texture: chewy with a slight crunch from the almonds, and pockets of melted chocolate that’ll have you coming back for more. Serve these beauties warm with a glass of cold milk, or dare I say, crumble one over vanilla ice cream for the ultimate dessert mashup.

Pumpkin Spice Giant Sugar Cookie

Today is ‘2025-06-02 02:19:32.513136’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Pumpkin Spice Giant Sugar Cookie’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 1/4 cups all-purpose flour (because we’re not messing around with anything less)
• 1/2 tsp baking powder (the unsung hero of fluffiness)
• 1/4 tsp salt (just a pinch to make everything pop)
• 3/4 cup unsalted butter, softened (I like to pretend it’s for the recipe, but we all know it’s for sneaking a taste)
• 3/4 cup granulated sugar (the sweeter, the better)
• 1 large egg (room temp, unless you enjoy the thrill of uneven mixing)
• 2 tsp pumpkin pie spice (because fall isn’t just a season, it’s a lifestyle)
• 1 tsp vanilla extract (the secret handshake of baking)

Instructions

1. Preheat your oven to 350°F (177°C) – because patience is a virtue, but preheating is a must.
2. In a medium bowl, whisk together the flour, baking powder, and salt. This is where the magic starts, folks.
3. In a large bowl, beat the butter and sugar together until light and fluffy. If your arm gets tired, just think of the cookie.
4. Beat in the egg and vanilla extract until well combined. No egg streaks allowed here.
5. Gradually mix in the dry ingredients. This is not the time for speed; slow and steady wins the cookie race.
6. Fold in the pumpkin pie spice. Because, let’s be honest, it’s the star of the show.
7. Roll the dough into a giant ball and place it on a parchment-lined baking sheet. Flatten slightly with your hand – this cookie has big dreams.
8. Bake for 18-20 minutes, or until the edges are just golden. Watch it like a hawk; cookies are sneaky.
9. Let it cool on the baking sheet for 5 minutes, then transfer to a wire rack. Resist the urge to dive in immediately.

Mmm, the texture? A perfect mix of chewy and crisp, with a flavor that screams ‘fall’ louder than a pumpkin spice latte at a basic white girl convention. Serve it warm with a dollop of whipped cream or go full rebel and eat it straight off the rack.

Coconut Lime Giant Sugar Cookie

Ready to dive into a tropical twist on a classic favorite? This Coconut Lime Giant Sugar Cookie is like a vacation in every bite, blending the zesty punch of lime with the sweet, creamy whispers of coconut. It’s the kind of treat that makes you forget about your diet—because, let’s be honest, calories don’t count when it’s this delicious.

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a hard butter situation)
• 1 1/2 cups granulated sugar (the sweet soul of the cookie)
• 1 large egg, room temp (for that smooth, even mix)
• 2 tsp pure vanilla extract (the good stuff, none of that imitation nonsense)
• 2 3/4 cups all-purpose flour (the foundation of our cookie empire)
• 1 tsp baking soda (the lift that makes it just right)
• 1/2 tsp baking powder (because a little extra rise never hurt anybody)
• 1/2 tsp salt (to balance the sweet, like a good life coach)
• Zest of 2 limes (for that sunny, citrusy kick)
• 1/2 cup shredded coconut (the tropical flair we’re here for)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your cookie’s runway.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts.
3. Beat in the egg and vanilla extract until well combined. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This is your dry team, ready to join the party.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing is the enemy of tender cookies.
6. Fold in the lime zest and shredded coconut. Tip: Toast the coconut beforehand for an extra layer of flavor.
7. Roll the dough into a giant ball and place it on the prepared baking sheet. Flatten slightly with your hand. Tip: For a perfectly round cookie, use a spatula to shape the edges.
8. Bake for 18-20 minutes, or until the edges are just golden. The center will still be soft but will set as it cools.
9. Let the cookie cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How does this cookie stack up? Imagine a crispy edge giving way to a chewy center, with bursts of lime and coconut in every bite. Serve it warm with a scoop of vanilla ice cream for a dessert that’s basically a hug in food form.

Salted Caramel Giant Sugar Cookie

Just when you thought sugar cookies couldn’t get any better, we’re throwing salted caramel into the mix to create a dessert that’s basically a hug in cookie form. This isn’t just any cookie—it’s a giant, buttery, caramel-stuffed masterpiece that’ll have you sneaking back for ‘just one more bite’ more times than you’d care to admit.

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1 1/2 cups granulated sugar (the sweet stuff that makes everything better)
• 2 large eggs, room temperature (they mix in smoother, trust me)
• 1 tsp vanilla extract (the good kind, none of that imitation stuff)
• 3 cups all-purpose flour (the backbone of our cookie empire)
• 1/2 tsp baking powder (for that perfect rise)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup salted caramel sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is your cookie’s runway to greatness.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Pro tip: Adding eggs one at a time ensures a smoother batter.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. Overmixing is the enemy of tender cookies.
5. Divide the dough in half. Press one half into the prepared baking sheet, creating an even layer. Spread the salted caramel sauce over this layer, leaving a small border around the edges.
6. Place the remaining dough over the caramel layer, sealing the edges as best as you can. It’s like making a caramel sandwich, and you’re the chef.
7. Bake for 25-30 minutes, or until the edges are golden brown. The center might look a bit soft, but it’ll set as it cools.
8. Let the cookie cool completely on the baking sheet before cutting into squares. Patience is key here—hot caramel is a notorious burn risk.

Now, this cookie is a game-changer. The texture? A perfect balance of chewy and crisp, with a gooey caramel center that’s downright addictive. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy it as is—because let’s be honest, it’s perfect on its own.

White Chocolate Macadamia Giant Sugar Cookie

Dive into the world of indulgent treats with this colossal cookie that’s a cross between a sugar cookie and a white chocolate macadamia nut dream. Perfect for those days when only a giant, chewy, sweet cookie will do, this recipe is a game-changer for cookie lovers everywhere.

Ingredients

• 1 cup unsalted butter, softened (because who has time to wait for it to soften? Just zap it in the microwave for a few seconds, but don’t let it melt!)
• 1 1/2 cups granulated sugar (the sweet soul of this cookie)
• 2 large eggs, room temperature (they mix in better, trust me)
• 1 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 3 cups all-purpose flour (the foundation of our cookie skyscraper)
• 1/2 tsp baking powder (the unsung hero that gives it a slight lift)
• 1/2 tsp salt (to balance the sweetness, because we’re sophisticated like that)
• 1 cup white chocolate chips (the more, the merrier)
• 1 cup macadamia nuts, roughly chopped (for that crunchy, buttery goodness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed!
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Mixing until just combined is key—overmixing is the enemy of fluffy cookies.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a dough forms.
5. Fold in the white chocolate chips and macadamia nuts. The dough will be thick, but that’s what gives the cookie its glorious texture.
6. Divide the dough into 6 equal portions (or go wild and make them as big as you dare) and place them on the prepared baking sheet. Flatten slightly with your hand—they’ll spread, but we want them thick and chewy.
7. Bake for 12-15 minutes, or until the edges are just golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially when cookies are involved.

So there you have it—a cookie so big and bold, it’s practically a meal. The combination of sweet white chocolate and rich macadamia nuts makes every bite a decadent experience. Serve it warm with a glass of cold milk for the ultimate comfort food moment, or dare to share (if you’re feeling generous).

Conclusion

With 18 irresistible giant sugar cookie recipes, there’s something here for every sweet tooth! Whether you’re baking for a crowd or just treating yourself, these shareable cookies are sure to delight. Give them a try, then let us know which one was your favorite in the comments below. Don’t forget to pin this roundup for your next baking adventure—happy baking!