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Giant Sugar Cookie with Raspberry Buttercream

Giant Sugar Cookie with Raspberry Buttercream Bliss

Delight in the nostalgic flavors of this Giant Sugar Cookie with Raspberry Buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 15 minutes
Total Time 1 hour 3 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie
  • 1 cup Unsalted Butter Adds richness and tenderness; substitute with margarine for a dairy-free option.
  • 1/4 cup Vegetable Oil Contributes moisture; melted coconut oil works well as a substitute.
  • 1 cup Granulated Sugar Provides sweetness and structure.
  • 1 large Egg Acts as a binder; can use a flax egg for vegan.
  • 2 cups All-Purpose Flour Gives structure; gluten-free blend can replace.
  • 1/2 teaspoon Cream of Tartar Stabilizes the dough; can be omitted if not available.
  • 1 teaspoon Baking Soda Helps the cookie rise.
  • 1/4 teaspoon Fine Salt Balances sweetness; substitute with kosher salt if desired.
  • 1 teaspoon Vanilla Extract Enhances flavor; almond extract can add a twist.
For the Frosting
  • 3 cups Powdered Sugar Used for sweetness in the frosting.
  • 1/4 cup Whole Milk Helps with frosting's consistency; plant-based milk works for dairy-free.
  • 1/2 cup Seedless Raspberry Preserves Adds fruity flavor; can substitute with other berry preserves.
  • 1 drop Red Food Coloring Optional for appearance.

Equipment

  • Stand mixer
  • Heart-Shaped Baking Pan
  • mixing bowls
  • Sifter
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a stand mixer, combine softened unsalted butter, vegetable oil, granulated sugar, and powdered sugar. Beat until creamy about 2-3 minutes. Add in one egg and mix until combined.
  3. Sift together all-purpose flour, cream of tartar, baking soda, and fine salt in a separate bowl. Gradually add this to the wet ingredients while incorporating vanilla extract.
  4. Cover the cookie dough and chill it in the refrigerator for 10-15 minutes.
  5. Grease your heart-shaped baking pan. Press the chilled dough evenly into the pan.
  6. Bake the cookie for 16-18 minutes, until edges are golden brown. Let it cool in the pan for 10-15 minutes.
  7. Prepare the raspberry buttercream frosting by mixing butter, vanilla extract, raspberry preserves, and milk until smooth. Gradually add powdered sugar until creamy.
  8. Once cooled, spread a layer of raspberry preserves over the cookie, then pipe or spread the frosting on top.
  9. Cut into desired shapes and serve fresh. Store leftovers at room temperature for up to 1 day or refrigerate for up to 2 days.

Notes

For best results, use fresh ingredients and avoid over-mixing the dough.