Last weekend I made cupcakes for a 3 year old's birthday party. I had to make the cupcakes on Friday night and deliver on Friday night. Because time was tight I made homemade white cake but outsourced my frosting.
Did you know most grocery store bakeries let you purchase their cake frosting?!?! Our local grocery store charges $1.25 per pound. It's a heck of a deal and is so much better than the canned stuff. Plus the consistency is always perfect and makes decorating a breeze.
I had leftover green frosting from the cupcakes and couldn't let it go to waste. I had a ton of fun making this giant chocolate chip cookie cake and wanted to do another version. This time sugar cookies.
But then I didn't just want green so I went back to the grocery store for a little bit of white and hot pink frosting...yes, I realize this makes very little sense....I ended up buying more frosting to use my leftovers. #foodbloggerproblems.
You can decorate a couple different ways; layer cake style or just big ol' single cookies. I can see layer cake for birthdays and singles for potlucks or group parties.
I love how it turned out! I think this is the best way to use almost 3 pounds of frosting.
Giant Sugar Cookie Layered Cookie Cake
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
½ cup sugar – used for flattening cookies before baking
2-3 lbs bakery frosting*, any color OR this homemade frosting
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a baking mat. Set aside.
In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add in vanilla.
In a separate bowl whisk together flour, salt, and baking soda. Add flour mixture to wet ingredients and mix just until combined.
If dough is too sticky, place in the refrigerator to firm up a bit, 15-20 minutes.
Shape 1 cup of the cookie dough into a ball, sprinkle with a little sugar, and set on prepared cookie sheet. Place a dinner plate on top of the dough and press to flatten. (The sugar helps keep the dough from sticking to the plate.)
Bake at 12-15 minutes or until edges of cookie just start to turn golden brown. Allow cookie to cool on baking sheet before transferring to cooling rack.
Bake each cookie separately; recipe makes 5 giant cookies. Cool completely before frosting.
2 Ways to Decorate:
- Create layer 'cake' by frosting one cookie, top with frosting, add cookie, and so on. Serve by cutting 'slices' like a normal layer cake.
- Frost each of the 5 cookies and add sprinkles. Serve by cutting like a pizza.
*Most grocery story bakeries often sell their cake frosting by the pound! Our local store let's you by any color for $1.25/lb. This is a great option if you don't have time to make your own frosting or just prefer the wedding cake style frosting.
Sugar Cookie Recipe Source: Recipe Girl, made again over here.
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