|This took up most of a full-size plate|
I have to confess I had to make this twice. The first time, I didn't bake it long enough and the middle sank like a crater. That's the tricky thing with giant cookies. The outer circle will be golden brown and perfectly done while the middle is still doughy. You can't imagine how twitchy I get wanting to take it out of the oven at that point. For me, it's better to have an underbaked middle and perfectly baked edges than a perfectly baked middle and dry, overbaked edges. But my first attempt looked a little too underdone when it cooled so I had to try again. Failure was not an option for something as simple as a sugar cookie.
|The unfrosted version|
|Happy Birthday, America!|
Giant Sugar Cookie
2 tablespoons butter, softened to room temperature
4 tablespoons sugar
2 tablespoons beaten egg
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 tablespoon sprinkles
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a medium-sized mixing bowl, beat butter and sugar together until creamy. Mix in the egg and vanilla.
- Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix.
- Place the dough in the center of the prepared cookie sheet into a tall ball. 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!