The aroma of freshly baked cookies fills the air, immediately transporting me back to my childhood kitchen, where every indulgent treat felt like a celebration. Today, I’m excited to share a delightful recipe for a Giant Sugar Cookie with Raspberry Buttercream that’s perfect for creating sweet memories. This whimsical dessert boasts a melt-in-your-mouth texture and vibrant raspberry flavor, making it an irresistible addition to any festive gathering, especially Valentine’s Day. Plus, it’s a breeze to whip up, ensuring you can impress your guests without spending hours in the kitchen! Ready to discover how to create this charming treat that will surely steal hearts and brighten any occasion? Let’s dive in!
Why is this cookie unforgettable?
Simplicity, this recipe requires just a few accessible ingredients, making it easy for anyone to impress their loved ones. Vibrant flavor shines through with the delightful combination of raspberry preserves and creamy frosting, adding a pop of color to any dessert table. Customizable, you can easily switch up the fruit preserves or frosting types to suit your mood or occasion. Time-saving, it comes together quickly, giving you more time to enjoy with family and friends. Similarly, check out our Cheesecake Cookies Salted for an equally lovely treat! Everyone will love this Giant Sugar Cookie with Raspberry Buttercream at any festive gathering—it’s a true crowd-pleaser!
Giant Sugar Cookie with Raspberry Buttercream Ingredients
Indulge in this delightful dessert with these simple ingredients!
For the Cookie
- Unsalted Butter – Provides richness and tenderness in the cookie dough; swap with margarine for a dairy-free option.
- Vegetable Oil – Adds moisture and keeps the cookie soft; melted coconut oil can offer a unique twist.
- Granulated Sugar – Sweetens the cookie beautifully; for a deeper flavor, try using brown sugar.
- Egg – Binds the ingredients and adds moisture; a flax egg can substitute for vegan diets.
- All-Purpose Flour – Gives structure to the cookie; feel free to replace it with a gluten-free flour blend.
- Cream of Tartar – Stabilizes and leavens the dough; can be swapped out for lemon juice or vinegar.
- Baking Soda – Serves as a leavening agent; no direct substitute, but you could use baking powder in a different ratio.
- Fine Salt – Balances out the sweetness of the cookie. Sea salt or kosher salt will work just as fine.
- Vanilla Extract – Enhances the flavor depth; almond extract can bring a delightful twist.
For the Frosting
- Powdered Sugar – Sweetens and thickens the buttercream; no substitutions are recommended for this ingredient.
- Seedless Raspberry Preserves – Adds a fruity flavor and aesthetic appeal; other fruit preserves can be used for variety.
- Whole Milk – Thins the frosting to the perfect consistency; any non-dairy milk can serve as a replacement.
This Giant Sugar Cookie with Raspberry Buttercream is sure to be a hit at your gatherings, embodying both flavor and charm in every bite!
Step‑by‑Step Instructions for Giant Sugar Cookie with Raspberry Buttercream
Step 1: Preheat and Cream Ingredients
Begin by preheating your oven to 350°F (175°C). In a stand mixer, cream together the unsalted butter, vegetable oil, granulated sugar, and egg until the mixture is smooth and fluffy, about 3-4 minutes. The butter should be soft and fully incorporated, creating a pale and creamy batter that signals it’s ready for the next step.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. This process aerates the flour, ensuring your Giant Sugar Cookie will have a lovely texture. Gradually add these dry ingredients into the creamed mixture along with the vanilla extract, mixing on low speed until just combined. The dough should come together without any dry flour visible.
Step 3: Chill the Dough
Once your dough is mixed thoroughly, cover it with plastic wrap and chill it in the refrigerator for 10-15 minutes. Chilling will prevent the dough from spreading too much while baking, helping your Giant Sugar Cookie maintain its shape. While it’s chilling, prepare your baking pan by lightly greasing it to ensure easy release after baking.
Step 4: Prepare the Baking Pan
After chilling, take the dough from the fridge and spread it evenly into your prepared heart-shaped or round pan. Use a spatula to ensure the dough is evenly distributed, forming a slight edge around the perimeter—this will help create a beautiful cookie shape. Aim to smooth the top for an attractive finish.
Step 5: Bake the Cookie
Bake the cookie in your preheated oven for 16-18 minutes, or until the edges are golden and the center is set. You’ll know it’s done when it looks slightly puffed but is still soft to the touch. Be careful not to overbake, as you want a chewy, soft texture for your Giant Sugar Cookie.
Step 6: Cool the Cookie
Once baked, remove the pan from the oven and let it cool for 10-15 minutes. The cookie will firm up as it cools. Carefully transfer it to a wire rack by inverting the pan and gently tapping it. Allow it to cool completely, which is crucial for the frosting to adhere properly without melting.
Step 7: Make the Raspberry Buttercream
In a mixing bowl, start by creaming your unsalted butter until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, along with the milk and raspberry preserves, beating until the mixture is fluffy and combined. You should achieve a thick, smooth buttercream that’s perfectly spreadable over your Giant Sugar Cookie.
Step 8: Frost the Cookie
Once the cookie is completely cooled, spread a generous layer of raspberry preserves directly on top. Follow this with the raspberry buttercream—use a spatula or piping bag for a decorative touch. Create beautiful swirls or a simple spread for a rustic look that perfectly complements the vibrant flavors of this delightful dessert.
Storage Tips for Giant Sugar Cookie with Raspberry Buttercream
Room Temperature: Store the cookie in an airtight container at room temperature for up to 1 day. Enjoy it fresh for the best taste and texture.
Fridge: If you prefer, refrigerate the cookie in an airtight container for up to 2 days, keeping the frosting intact. The chill enhances the buttercream flavor.
Freezer: For longer storage, freeze the unfrosted cookie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Frost after thawing to maintain freshness.
Reheating: If desired, bring the cookie back to room temperature before serving. Avoid reheating in the microwave, as it may affect its texture. Enjoy your delightful Giant Sugar Cookie with Raspberry Buttercream!
Giant Sugar Cookie with Raspberry Buttercream Variations
Feel free to experiment and personalize this delightful dessert to suit your taste buds!
- Dairy-Free: Substitute unsalted butter with margarine and whole milk with any non-dairy milk for a creamy texture without the dairy.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to accommodate those with gluten sensitivities.
- Different Fruits: Swap raspberry preserves for strawberry, apricot, or even blueberry preserves to create a colorful cookie variation that tantalizes the taste buds.
- Cream Cheese Frosting: Elevate your frosting with a creamy cream cheese frosting for extra tanginess that pairs beautifully with the sugar cookie base.
- Chocolate Drizzle: For a decadent twist, add a drizzle of melted chocolate over the raspberry frosting for a rich and luxurious finish.
- Piped Frosting: Use a piping bag to frost your cookie for a more polished look—this not only adds elegance but also allows for more intricate designs!
- Zesty Lemon Twist: Add a teaspoon of lemon zest to the frosting for a refreshing zing that balances the sweetness of the raspberry.
- Spicy Kick: For those who like it hot, sprinkle a hint of cayenne pepper or red pepper flakes into the dough for a sweet and spicy surprise that tantalizes the palate.
With these variations, your Giant Sugar Cookie with Raspberry Buttercream can adapt to any occasion! While you’re here, why not check out our Apple Cider Cookies for a cozy fall treat or our delightful Chocolate Thumbprint Cookies for another whimsical dessert? Enjoy the journey of creating your own unique versions!
Make Ahead Options
These Giant Sugar Cookie with Raspberry Buttercream treats are perfect for busy home cooks looking to save time! You can prepare the cookie base up to 3 days in advance. Simply bake the cookie, allow it to cool completely, and then wrap it tightly in plastic wrap before refrigerating. The raspberry preserves can also be spread on the cookie a day ahead, keeping it moist while the frosting can be made up to 24 hours in advance; just store it in the fridge in an airtight container. When you’re ready to serve, simply bring the frosting to room temperature and give it a quick whip before spreading it on your cookie. This way, you can enjoy a stress-free dessert that’s just as delicious as when made fresh!
What to Serve with Giant Sugar Cookie with Raspberry Buttercream
Indulging in this delightful dessert is just the beginning; complement it with a sweet symphony of flavors and textures for a full experience.
- Creamy Vanilla Ice Cream: The rich creaminess contrasts beautifully with the sweet cookie, creating a delightful temperature play.
- Fresh Berries Salad: A medley of strawberries, blueberries, and raspberries offers a refreshing tang that pairs amazingly with the sweetness.
- Sparkling Lemonade: The zesty effervescence of lemonade elevates the festive feel, providing a citrusy contrast to the raspberry buttercream.
- Chocolate Ganache Dip: A luxurious chocolate dip adds richness that harmonizes wonderfully with the cookie’s soft texture and fruity notes.
- Whipped Cream Topping: Light and airy, whipped cream enhances the dessert’s softness while adding a touch of elegance when served.
- Decadent Hot Chocolate: Cozy and comforting, a warm mug of hot chocolate brings a nostalgic touch, perfect for colder celebrations.
- Coffee or Espresso: The deep flavors in coffee complement the sweetness of the cookie, creating an aromatic pairing for dessert lovers.
- Mini Fruit Tarts: Light and colorful, these tarts add a playful twist, balancing the cookie’s sweetness with a crispy crust and fruity filling.
Expert Tips for Giant Sugar Cookie
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Room Temperature Butter: Ensure your butter is at room temperature for smooth mixing, which yields a creamy texture in the cookie dough.
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Chill the Dough: Don’t skip chilling the dough! This step prevents spreading and helps your giant sugar cookie maintain its wonderful shape while baking.
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Avoid Overbaking: Keep an eye on the cookie while it bakes; it should have golden edges and a soft center. Overbaking can lead to a dry texture.
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Variations Galore: Feel free to experiment with different fruit preserves or even frosting types. Raspberry preserves are delightful, but strawberry or apricot can offer a fun twist!
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Presentation Matters: For an eye-catching look, use food coloring in your frosting or top the cookie with fresh raspberries or edible flowers before serving.
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Store Properly: Enjoy your Giant Sugar Cookie with Raspberry Buttercream within 24 hours for the best flavor and texture. Store it in an airtight container at room temperature.
Giant Sugar Cookie with Raspberry Buttercream Recipe FAQs
How do I choose ripe raspberries for the preserves?
Absolutely! When selecting fresh raspberries, look for berries that are deep red, plump, and free from any dark spots or signs of mold. They should feel firm to the touch yet slightly soft—this indicates they’re ripe and bursting with flavor. For preserves, using quality berries enhances the overall taste of your frosting.
How should I store my Giant Sugar Cookie with Raspberry Buttercream?
The key to keeping your cookie fresh is storage! If you’re planning to enjoy it within a day, place it in an airtight container at room temperature. However, for up to 2 days, you can refrigerate it, keeping the frosting intact. Just remember to allow it to come to room temperature before serving for the best experience.
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Can I freeze the cookie for later?
Certainly! For a longer storage solution, you can freeze the unfrosted cookie for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to enjoy, simply thaw it in the fridge overnight, then frost it with your raspberry buttercream once it’s at room temperature!
What should I do if my cookie spread too much while baking?
Great question! If your cookie spreads too much, it often results from the dough being too warm before baking. To remedy this, chilling the dough for an additional 15 minutes prior to shaping and baking can help. Also, make sure to measure your flour accurately—too little flour can lead to excess spreading.
Is this dessert safe for those with nut allergies?
Very! The Giant Sugar Cookie with Raspberry Buttercream recipe is inherently nut-free, making it a safe treat for those with nut allergies. However, if you’re using almond extract as a substitution for vanilla, it’s important to check with your guests beforehand. Otherwise, this sweet delight can be enjoyed by everyone!
Can I make this recipe vegan?
Absolutely! To transform this Giant Sugar Cookie with Raspberry Buttercream into a vegan-friendly treat, substitute the egg with a flax egg (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until gel-like). Use dairy-free margarine in place of unsalted butter, and swap the whole milk for your favorite non-dairy milk like almond or soy. Happy baking!
Giant Sugar Cookie with Raspberry Buttercream Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Cream together unsalted butter, vegetable oil, granulated sugar, and egg until smooth and fluffy, about 3-4 minutes.
- Sift together all-purpose flour, cream of tartar, baking soda, and fine salt in a separate bowl. Gradually add this mix to the creamed mixture along with vanilla extract.
- Cover the dough with plastic wrap and chill in the refrigerator for 10-15 minutes.
- Spread dough evenly into a prepared heart-shaped or round pan.
- Bake for 16-18 minutes, until the edges are golden and center is set.
- Let it cool for 10-15 minutes before transferring to a wire rack.
- In a mixing bowl, cream unsalted butter until smooth. Gradually add powdered sugar, milk, and raspberry preserves, beating until fluffy.
- Spread raspberry preserves on top of the cooled cookie and then frost with raspberry buttercream.
