Today is National Sugar Cookie Day! You’re probably just as excited as I am.
Okay, well maybe you’re not as thrilled as me or maybe you didn’t even know today was National Sugar Cookie Day, but during unpredictable times like these, why not find any reason to celebrate. And what better way to celebrate than with a giant slab of sugar cookie?
I adapted this recipe from a chocolate chip cookie variation, and if I’m being honest, I am a chocolate chip cookie, hold the chocolate chips, fan. I may be in the minority, but whether or not you love chocolate, I am pretty sure everyone loves a good sugar cookie.
This recipe can be made into individual cutouts or can be baked in a jelly roll pan to make one big cookie slab. And when made the latter way, you get one extra thick and chewy cookie. And when you slather on the frosting, it’s just….all the yum! I added a little sprinkles inside the cookie for a little rainbow, funfetti goodness. Sprinkles just make me smile so I may be a little generous with them.
And this would make a fantastic birthday dessert for the non-cake lovers out there! Change the frosting colors up to match your holiday or mood and add sprinkles and all the decorations you’d like to finish it off.
Happy National Sugar Cookie Day, friends. Let’s celebrate life, whatever the occasion.
Frosted Sugar Cookie Slab
Ingredients
Cookie
- 1 cup unsalted butter 2 sticks, softened
- 1½ cups granulated white sugar
- 2 oz cream cheese softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2½ cups unbleached all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- ¾ cups sprinkles optional
Frosting
- ½ cup unsalted butter 1 stick, softened
- 4 oz cream cheese softened
- ½ tsp vanilla extract
- 3-3½ cups powdered sugar
- 2-3 T heavy cream or half and half
- food color of choice optional
- sprinkles optional
Instructions
- Set the oven to 350°F. In a stand mixer or using a hand mixer, mix butter and sugar until almost fluffy. Mix in cream cheese until smooth. Next add eggs and blend again. Add in vanilla and almond extract and beat on medium speed until all incorporated.
- In a separate bowl, sift flour, baking soda, and salt. With the mixer on low, add the flour mixture to the butter mixture, a little at a time until all incorporated and smooth. If adding sprinkles, mix in ever so gently at the very end with the mixer on low.
- In a greased or parchment-lined jelly roll pan, spread the dough out evenly. If it doesn't touch the sides, don't worry. When it heats in the oven, it will spread beautifully on its own. Poke a few holes throughout the cookie slab to ensure it heats evenly.
- On the center rack of the oven, bake the cookie slab for about 18-20 minutes. You want them slightly underdone so they are chewy. Remove from the oven and let cool.
- While the slab is cooling, start by mixing the butter and cream cheese with a stand or hand mixer until fluffy. Next add in vanilla and almond extract until combined. About ½ cup at a time, add in powdered sugar with the mixer on low. Only add up to 3 cups at this point. Then add in heavy cream or half and half until you get the desired thickness and frosting consistency you'd like. Feel free to add in the extra ½ cup of powdered sugar at this point if you would like to thicken the frosting. Once the frosting is smooth and creamy, add in your food coloring of choice, if desired. Once the cookie slab is cooled, frost and add sprinkles or any decorations. Enjoy!
