What's better than a sugar cookie? A giant slab of sugar cookie! This recipe is thick and chewy, and when you add frosting, you take it to the next level of deliciousness.
Course Dessert
Ingredients
Cookie
1cupunsalted butter2 sticks, softened
1½cups granulated white sugar
2 ozcream cheesesoftened
2largeeggs
1tspvanilla extract
½tspalmond extract
2½cupsunbleached all-purpose flour
1tspbaking soda
¾tspsalt
¾cupssprinklesoptional
Frosting
½cupunsalted butter1 stick, softened
4oz cream cheesesoftened
½tspvanilla extract
3-3½cupspowdered sugar
2-3T heavy cream or half and half
food color of choiceoptional
sprinklesoptional
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!
Notes
***Store the slab and cut pieces in the refrigerator. And if you cut pieces while the slab is chilled, they make evenly cut squares. But they are delicious at room temperature or straight from the refrigerator.