Introduction

There's something undeniably comforting about a giant sugar cookie, especially when topped with a luscious raspberry buttercream. This treat not only captures the essence of childhood sweet indulgences but also brings a delightful twist with the vibrant taste of raspberries.

Perfect for celebrations or simply a weekend baking project, this giant cookie is both visually stunning and irresistibly delicious. The combination of a chewy cookie base with a creamy, fruity frosting makes each bite a memorable experience.

Ingredients

1 cup Unsalted Butter (room temperature)
Butter is essential for giving the cookie its rich flavor and tender texture. Room temperature butter creates a smooth dough when creamed with sugar, resulting in a light and fluffy cookie.
1/4 cup Vegetable Oil
Adding vegetable oil helps to keep the cookie moist and contributes to a soft texture. It can also create a slight chewiness, balancing the cookie's overall consistency.
1 cup Granulated Sugar
Sugar acts as a primary sweetener in this recipe, caramelizing slightly during baking to create a golden exterior. It also aids in producing a tender texture by interfering with gluten formation.
1 large Egg (room temperature)
Eggs provide structure and stability to the cookie dough while adding moisture. Using a room temperature egg helps it integrate better into the mixture, ensuring a uniform dough.
2 1/2 cups All-Purpose Flour
Flour is the backbone of the cookie, creating the necessary structure. The protein in flour helps to develop gluten, giving the cookie its body; however, too much flour can make it tough.
1 teaspoon Cream of Tartar
Cream of tartar is an acid that stabilizes egg whites and enhances the texture of the cookie. It works in conjunction with baking soda to create the right rise and chewiness.
1 teaspoon Baking Soda
Baking soda is a leavening agent that helps the cookie rise by producing carbon dioxide when it reacts with the acid in cream of tartar. This process creates a light and airy cookie.
1/2 teaspoon Fine Salt
Salt elevates the flavors in sweet recipes, enhancing overall taste. It also helps balance the sweetness and plays a role in strengthening the dough structure.
1 teaspoon Vanilla Extract
Vanilla extract contributes to the cookie's aromatic profile, providing a warm, sweet undertone that complements the sugar beautifully. It enhances the overall flavor complexity.
1/2 cup Seedless Raspberry Preserves
Raspberry preserves add a fruity, tart flavor that pairs perfectly with the sweet cookie base. Opting for seedless ensures a smooth, easy-to-spread frosting.
1/2 cup Unsalted Butter (softened)
For the buttercream, softened butter is key for achieving a creamy, spreadable consistency. It forms the base of the frosting, lending a rich flavor.
4 cups Powdered Sugar
Powdered sugar is essential for creating the smooth, sweet consistency of buttercream. Its fine texture allows it to blend seamlessly with the butter, resulting in a creamy frosting.
2 tablespoons Whole Milk
Milk helps to thin the frosting to the desired spreadable consistency. It adds moisture while also enhancing the overall richness of the buttercream.
1 teaspoon Red Food Coloring (optional)
Food coloring is optional but adds an appealing visual aspect to the buttercream, enhancing the raspberry theme. A drop or two can transform the frosting from simple to stunning.

Directions & Preparation

Decadent Giant Sugar Cookie with Raspberry Buttercream directions

Step 1: Preheat the oven to 350°F (175°C).

Preheating the oven is a crucial step that ensures even baking. By setting the oven to 350°F, you create the ideal environment for the cookie to rise and bake to a light golden color without becoming dry.

Step 2: In a large bowl, cream together the softened butter, oil, and granulated sugar.

Creaming butter, oil, and sugar creates air pockets in the mixture, yielding a fluffy texture in the cookie. This step should take about 2-3 minutes until it's light and creamy. Remember to scrape down the sides to incorporate all ingredients.

Step 3: Add the room temperature egg and vanilla extract, mixing until fully incorporated.

Incorporating the egg and vanilla enhances both the flavor and texture of the batter. Ensure the egg is well mixed to avoid any pockets of unincorporated liquid in the cookie dough, which could affect the baking.

Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Mixing the dry ingredients separately allows for even distribution of the leavening agents and salt throughout the flour. This prevents any clumping and ensures a uniform cookie texture.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Overmixing at this stage can lead to tough cookies due to excess gluten development. Mix just until combined to maintain the tender texture you desire in a sugar cookie.

Step 6: Scoop the dough onto a lined baking sheet, forming a large circle.

Scoop a generous portion of dough onto the baking sheet, using a large cookie cutter to shape it into a circle if desired. This giant cookie should typically be around 10-12 inches in diameter to achieve that impressive look.

Step 7: Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.

Baking time is critical for achieving the perfect texture: a golden edge with a slightly soft center. Remove the cookie when the edges are set but the center still appears slightly underbaked; it will continue to firm up as it cools.

Step 8: Allow the cookie to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Cooling the cookie on the baking sheet helps it continue baking slightly while ensuring it doesn’t crumble during transfer. After 10 minutes, move it to a wire rack to cool completely before frosting.

Step 9: While the cookie cools, prepare the raspberry buttercream.

To create the frosting, beat together softened butter and powdered sugar until smooth. The key is to adjust the amount of milk to achieve your desired consistency. Add raspberry preserves, then mix until well combined.

Step 10: Frost the cooled cookie with the raspberry buttercream, using a spatula for an even layer.

Spread an even layer of the raspberry buttercream across the top of the cooled cookie for a beautiful finish. The frosting should be thick enough to hold its shape without dripping over the edges.

Step 11: If desired, add a few fresh raspberries or sprinkles for decoration.

Decorations not only enhance the visual appeal but can also add a burst of freshness. Place a few fresh raspberries or colorful sprinkles on top of the buttercream to make your giant cookie truly stand out.

Decadent Giant Sugar Cookie with Raspberry Buttercream

The Art of Baking a Giant Cookie

Baking a giant cookie may seem deceptively simple, but nuances in technique can significantly impact the outcome. Uniform size and careful temperature control are vital; an overly hot oven can lead to a burnt edge while an inadequate temperature may leave it undercooked. Monitoring these details ensures a perfectly chewy texture and a satisfying, golden-brown crust.

Raspberry Buttercream: A Flavorful Twist

Raspberry buttercream elevates the traditional sugar cookie to new heights. The tartness of the preserves beautifully contrasts the sweetness of the cookie, creating a well-rounded treat. If you want a richer flavor, consider adding a hint of lemon juice to the buttercream, which can enhance the fruity notes and add brightness to each bite.

Customizing Your Giant Sugar Cookie

One of the joys of baking is the ability to customize recipes to your liking. Consider experimenting with different fruit preserves in the buttercream, such as strawberry or apricot, each providing a unique flavor profile. You can also add chocolate chips or nuts into the cookie dough for additional texture and flavor, making the treat uniquely yours.

FAQs

How to make Giant Sugar Cookie with Raspberry Buttercream?

To make a Giant Sugar Cookie with Raspberry Buttercream, start by creaming together butter and sugar until light and fluffy. Gradually add eggs and vanilla, then incorporate flour, baking powder, and salt. Shape the dough into a disc and chill briefly before baking until lightly golden. For the raspberry buttercream, beat softened butter with powdered sugar and fresh raspberry puree until smooth. Once the cookie cools, spread the buttercream generously on top.

What ingredients do I need for Giant Sugar Cookie with Raspberry Buttercream?

To make Giant Sugar Cookie with Raspberry Buttercream, you'll need all-purpose flour, sugar, baking powder, butter, eggs, vanilla extract, and salt for the cookie. For the raspberry buttercream, gather raspberries, powdered sugar, butter, and vanilla extract. Ensure the butter is softened for easy mixing, and use fresh or frozen raspberries to achieve a vibrant flavor in the frosting.

How long does Giant Sugar Cookie with Raspberry Buttercream take to prepare?

The Giant Sugar Cookie with Raspberry Buttercream takes about 30 minutes to prepare the cookie dough and another 15 minutes for baking. Allow an additional 30 minutes for the cookie to cool completely before applying the raspberry buttercream frosting. Overall, you should plan for approximately 1.5 hours from start to finish, ensuring the cookie is fully cooled for optimal frosting application.

Can you freeze Giant Sugar Cookie with Raspberry Buttercream?

Yes, you can freeze the Giant Sugar Cookie with Raspberry Buttercream. To do this, wrap the cookie tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in an airtight container or a freezer bag for added protection. The cookie can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator or at room temperature before serving.

What to serve with Giant Sugar Cookie with Raspberry Buttercream?

Giant Sugar Cookie with Raspberry Buttercream pairs beautifully with a side of fresh berries, such as strawberries or raspberries, which enhance the cookie's flavor. A scoop of vanilla or lemon sorbet adds a refreshing touch, balancing the sweetness of the cookie. For beverages, consider serving it with iced tea or a light sparkling lemonade to complement the dessert's richness.

Is Giant Sugar Cookie with Raspberry Buttercream healthy?

The Giant Sugar Cookie with Raspberry Buttercream is a delicious treat, but it is not considered healthy due to its high sugar and fat content. While it can be enjoyed in moderation as an occasional dessert, its ingredients typically include refined flour, sugar, and butter, which provide little nutritional value. If you’re looking for a healthier option, consider using alternative sweeteners or whole grain flours in your recipe.

Conclusion

Baking a giant sugar cookie topped with raspberry buttercream can bring immense joy to both the baker and those who indulge in the final product. It's a delightful way to channel creativity while providing a delicious treat for many occasions.

By following the steps and understanding the role of each ingredient, anyone can achieve a stunning dessert that not only looks impressive but tastes incredible. So, gather your ingredients and make this decadent cookie that will surely become a favorite.

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