Description
A delightful Giant Sugar Cookie with Raspberry Buttercream that brings sweetness and vibrant flavor to any occasion.
Ingredients
Scale
- 1 cup Unsalted Butter (room temperature)
- 1/4 cup Vegetable Oil (or melted coconut oil)
- 1 cup Granulated Sugar (or brown sugar for deeper flavor)
- 1 large Egg (or flax egg for vegan)
- 2 cups All-Purpose Flour (or gluten-free flour blend)
- 1 teaspoon Cream of Tartar (or lemon juice/vinegar)
- 1 teaspoon Baking Soda (or baking powder in different ratio)
- 1/2 teaspoon Fine Salt (or sea/kosher salt)
- 1 teaspoon Vanilla Extract (or almond extract for a twist)
- 2 cups Powdered Sugar (no substitutions)
- 1/2 cup Seedless Raspberry Preserves (or other fruit preserves)
- 1/4 cup Whole Milk (or non-dairy milk)
Instructions
- 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.
Notes
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Giant Sugar Cookie, Raspberry Buttercream, Dessert