Oh, the holidays! Is there anything better than the smell of cookies baking in the oven? Seriously, it just screams “Christmas!” For me, it’s a tradition. Every year, I bake up a storm. And this year, I’m taking things to a whole new level with this Giant Christmas Cookie!
I mean, who can resist a massive, delicious cookie covered in frosting and sprinkles? It’s like a regular cookie, but, you know, SUPERSIZED! It’s fun, it’s festive, and it’s seriously easy to make. Trust me, even if you’re not a baking pro, you can totally nail this. This Giant Christmas Cookie is the perfect centerpiece for your holiday dessert table… or just a fun treat to share (or not share!) with your family. Let’s get baking!
Why You’ll Love This Giant Christmas Cookie
Easy to Make
Seriously, this recipe is a breeze! You don’t need any fancy equipment or secret techniques. Just basic ingredients and a little bit of love! I promise, it’s easier than hanging Christmas lights (and tastier, too!).
Festive and Fun
Look at this cookie! I mean, come on! It practically screams “Happy Holidays!” The sprinkles, the frosting… it’s just pure, unadulterated festive fun! My favorite part is letting everyone decorate their own slice.
Perfect for Sharing
Got a holiday party coming up? Need a show-stopping dessert? This Giant Christmas Cookie is your answer! It’s perfect for sharing (if you’re feeling generous, that is!). Plus, it’s way easier than making a million individual cookies. You’re welcome!
Ingredients for Your Giant Christmas Cookie
Alright, let’s talk ingredients! Nothing too crazy here, promise! You’ll need 115g unsalted butter, softened (that’s key!). Then grab 55g white granulated sugar and 135g light brown soft sugar, packed – that brown sugar is what gives it that amazing chewy texture! Don’t forget 1 large egg, and a teaspoon of vanilla extract for that classic cookie flavor.
For the dry stuff, you’ll need 275g plain flour, 1 tsp bicarbonate of soda, ½ tsp sea salt, 1 tbsp cornflour. Oh, and for that Christmas-y flavor: 1 tsp ground ginger, 1 tsp ground cinnamon, and ½ tsp ground nutmeg. And the best part? 150g milk chocolate chips AND 150g dark chocolate chips! For the buttercream, you’re looking at 75g unsalted butter (room temp!), 150g icing sugar, ½ tsp vanilla extract, and ½ tsp green food colouring. Finally, sprinkles/sweets – go wild!
How to Prepare Your Own Giant Christmas Cookie
Making the Giant Christmas Cookie Dough
Okay, time to get our hands dirty! First things first, preheat your oven to 180C/160C fan. Don’t skip this! And line an 8 inch/20cm round tin with parchment paper. This is a MUST so your cookie doesn’t stick!
In a large bowl, melt the butter. I usually just nuke it for a few seconds in the microwave. Add the sugars (both white and brown!) and whisk them together for about 2 minutes – you want it smooth and creamy. Then, crack in the egg and add the vanilla extract. Whisk it all briefly until it’s combined.
Now for the dry ingredients! Add the flour, bicarbonate, salt, cornflour, ginger, cinnamon, and nutmeg. Mix it all together until a cookie dough forms. Don’t overmix! It should be just combined. Finally, add those glorious chocolate chips/chunks and mix again. Now, press the mixture into the bottom of the tin and press down firmly. You want it nice and even!
Baking the Giant Christmas Cookie
Pop that baby into the oven and bake for 25-27 minutes. Keep an eye on it! You want the top of the cookie to look ‘dry’ and not be wobbling. If you’re feeling extra festive, you can carefully press in some sprinkles now, before it goes in the oven. This’ll help them stick!
Decorating Your Giant Christmas Cookie
Once it’s out of the oven, leave the cookie to cool in the tin for about 30 minutes. Then, transfer it to a wire rack to cool completely. This is important! You don’t want to frost a warm cookie!
While it’s cooling, let’s make the buttercream. Beat the butter until it’s nice and soft. Add the icing sugar, vanilla extract, and green food colouring. Beat it all again until it’s smooth and creamy. If it’s too thick, add a tiny splash of milk. Now, grab a piping bag (or a ziplock bag with the corner snipped off!) and pipe around the edge of the cookie however your heart desires! Finally, add sprinkles and anything else you fancy! Get creative!
Tips for the Best Giant Christmas Cookie
Want to make sure your Giant Christmas Cookie is a total showstopper? I’ve got a few tricks up my sleeve! These little tips will take your cookie from “good” to “OMG, this is amazing!” Trust me on this!
Ingredient Substitutions
Okay, so what if you can’t find cornflour? Don’t panic! Just add 25g more flour. Easy peasy! And if you’re a chocoholic (like me!), you can make the cookie chocolate flavored by using 225g plain flour and 35g cocoa powder. Boom! Chocolate heaven!
Doneness Cues
How do you know when it’s done? Well, the top should look nice and ‘dry’ – not all shiny and wet. And it shouldn’t be wobbling when you gently shake the tin. It should also be slightly golden around the edges. If you’re unsure, stick a toothpick in the center. If it comes out with just a few moist crumbs, you’re good to go!
Decorating Ideas
Green buttercream is classic, but don’t be afraid to get creative! Red, white, gold… whatever screams “Christmas” to you! Try different piping techniques – swirls, stars, rosettes… the possibilities are endless! And sprinkles? Go wild! Use different shapes, sizes, and colors. My favorite is a mix of everything!
Giant Christmas Cookie Variations
Want to take your Giant Christmas Cookie to the next level? Let’s get creative! This recipe is super easy to customize. Here are a few ideas to get you started. Honestly, the possibilities are endless! Just have fun with it!
Different Flavors
Why not add a little something extra to the dough? A teaspoon of orange zest will give it a lovely citrusy zing! Or, try a few drops of peppermint extract for a truly festive flavor! You could even add a pinch of cardamom for a warm, spicy kick!
Different Chocolate
Milk and dark chocolate are classic, but don’t be afraid to experiment! White chocolate chips would be delicious! Or, try using chunks of your favorite Christmas candy! Get creative with it!
Add-ins
Nuts are always a good idea! Walnuts, pecans, or even macadamia nuts would be fantastic! Dried cranberries or cherries would also add a festive touch! And if you’re feeling really adventurous, try adding some chopped-up toffee or pretzels! Yum!
Serving Suggestions for Your Giant Christmas Cookie
Okay, so you’ve got this amazing Giant Christmas Cookie… now what? Well, you can totally just eat it as is (and I wouldn’t blame you!). But if you wanna take things up a notch, here are a few serving suggestions. Let’s make this cookie a PARTY!
Drinks
A big glass of cold milk is a classic pairing! But if you’re feeling fancy, try serving it with a mug of hot chocolate! Or, for the adults, a cup of coffee would be perfect! Seriously, anything warm and cozy goes great with this cookie!
Side Dishes
A scoop of vanilla ice cream? Yes, please! Or how about some whipped cream? Ooh, even better, try some peppermint ice cream! Honestly, anything creamy and cold is a winner! It’s the perfect contrast to the warm, chewy cookie!
Storing Your Giant Christmas Cookie
Okay, so you made this GIANT cookie… and somehow didn’t eat it all in one sitting (I’m impressed!). Here’s how to keep that bad boy fresh so you can enjoy it for days to come. Because let’s be real, leftover cookie is a gift that keeps on giving!
Storage Instructions
Good news! This Giant Christmas Cookie keeps really well at room temperature. Just pop it in an airtight container, and it’ll stay delicious for about 4-5 days. If you’re feeling fancy, you can even put a slice of bread in the container to keep it extra moist! Who knew?
Reheating Instructions
Want that fresh-out-of-the-oven warmth? No problem! Just zap a slice in the microwave for about 10-15 seconds. Careful, it can get melty! Or, if you’re feeling patient, you can reheat it in the oven at 350°F (175°C) for a few minutes. Either way, warm cookie = happy you!
Giant Christmas Cookie FAQs
Can I make this Giant Christmas Cookie ahead of time?
Absolutely! You can totally make the cookie dough a day or two in advance. Just wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to bake, let it sit at room temperature for about 30 minutes to soften up a bit. You can also bake the giant cookie ahead of time and frost it later. Just make sure to store it in an airtight container so it doesn’t dry out!
Can I freeze the Giant Christmas Cookie?
Yep! You can freeze the baked cookie, either whole or in slices. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It’ll keep for a couple of months. You can also freeze the cookie dough! Just portion it out into a disc, wrap it well, and freeze. When you’re ready to bake, thaw it overnight in the fridge.
What size tin do I need for this Giant Christmas Cookie recipe?
I recommend an 8-inch round tin for this recipe. But if you only have a 9-inch tin, that’s fine too! Just reduce the baking time by a few minutes – start checking it around 20 minutes. The most important thing is to make sure the cookie is cooked through, so keep an eye on it!
Nutritional Information for Giant Christmas Cookie
Okay, so you’re probably wondering about the nutritional info. Each slice is roughly 450 calories. But hey, it’s Christmas! Enjoy it! Full nutritional info’s listed, but remember, it’s just an estimate, okay?
Rate this Giant Christmas Cookie
Made this Giant Christmas Cookie? Let me know what you think! Leave a rating and a comment below. I love hearing from you guys! Happy baking!
Print
Bake a Delectable Giant Christmas Cookie in 30 Minutes
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Total Time: 87 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make a giant Christmas cookie, also known as a cookie cake. Decorate with buttercream and festive sprinkles.
Ingredients
- 115 g unsalted butter
- 55 g white granulated sugar
- 135 g light brown soft sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 tbsp cornflour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 150 g milk chocolate chips/chunks
- 150 g dark chocolate chips/chunks
- 75 g unsalted butter (room temp)
- 150 g icing sugar
- 1/2 tsp vanilla extract
- 1/2 tsp green food colouring
- sprinkles/sweets
Instructions
- Preheat your oven to 180C/160C fan and line a 8 inch/20cm round tin with parchment paper.
- In a large bowl, melt the butter. Add the sugars and whisk for about 2 minutes until smooth.
- Add the egg and vanilla extract, and whisk briefly until smooth.
- Add the flour, bicarbonate, salt, cornflour, ginger, cinnamon, and nutmeg.
- Mix until a cookie dough is formed.
- Add the chocolate chips/chunks and mix again.
- Press the mixture into the bottom of the tin and press down.
- Bake the cookie in the oven for 25-27 minutes, until the top of the cookie looks ‘dry’ and it’s not wobbling.
- If you want, carefully press in some decoration now, such as some sprinkles.
- Leave the cookie to cool in the tin for about 30 minutes, then leave to cool fully on a wire rack.
- Once the cookie has cooled, beat the butter to soften.
- Add the icing sugar, vanilla extract and green food colouring and beat again until smooth.
- Pipe around the edge of the cookie however you want.
- Add sprinkles and anything else you fancy.
Notes
- This cookie is best eaten on the day of baking or the day after, but will last 4-5 days.
- If baking into 9 inch/23cm tin bake for 20 minutes.
- If you can’t access Cornflour, use 25g more flour.
- You can make the cookie chocolate themed by using 225g plain flour, and 35g cocoa powder.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
