Name: Giant Sugar Cookie with Raspberry Buttercream for Sweet Moments
Prep time: 25 min
Cook time: 18 min
Total time: 58 min
Ingredients: 1 cup Unsalted Butter (room temperature); 1/4 cup Vegetable Oil (can substitute with melted coconut oil); 1 cup Granulated Sugar; 1 large Egg (room temperature); 2 1/2 cups All-Purpose Flour; 1 teaspoon Cream of Tartar; 1 teaspoon Baking Soda; 1/2 teaspoon Fine Salt; 1 teaspoon Vanilla Extract; 1/2 cup Seedless Raspberry Preserves (can substitute with any other seedless fruit preserves); 1/2 cup Unsalted Butter (softened); 4 cups Powdered Sugar; 2 tablespoons Whole Milk (can use dairy-free alternative); 1 teaspoon Red Food Coloring (optional)

There’s a certain magic in watching dough transform into a tantalizing cookie cake, especially when it’s a Giant Sugar Cookie with Raspberry Buttercream. This festive creation is perfect for celebrating love, making it the ideal Valentine’s Day dessert! Picture a soft, chewy base layered with sweet raspberry preserves and lavished with silky icing—every bite is an invitation to indulge. The best part? It whips up quickly, and its eye-catching heart shape makes it a showstopper at any gathering. Whether you’re planning a romantic dinner or a cozy night in, this cookie cake brings joy and warmth, turning simple moments into sweet memories. Want to delight your loved ones with this delightful treat? Let’s dive into the recipe!

Why is this cookie cake a must-try?

Easy to make: Even novice bakers will find this process simple and enjoyable, ensuring delightful results without stress.

Soft and chewy: The unique texture offers a warm, comforting experience akin to a giant cookie, perfect for all taste buds.

Vibrant flavor: The raspberry buttercream and preserves create a sweet-tart harmony that elevates this cookie cake beyond ordinary desserts.

Versatile options: Enjoy this recipe for any occasion! Try it with flavors like strawberry preserves or cream cheese frosting for a twist.

Show-stopping presentation: Its heart shape and colorful toppings make it an exciting centerpiece for Valentine’s Day or any celebration.

This Giant Sugar Cookie Cake is not just a dessert; it’s a delightful experience waiting to bring joy to your table!

Giant Sugar Cookie with Raspberry Buttercream Ingredients

For the Cookie Base
• Unsalted Butter – Adds richness and flavor; ensure it’s at room temperature for easy creaming.
• Vegetable Oil – Ensures a tender texture and moistness; can substitute with melted coconut oil.
• Granulated Sugar – Provides sweetness and helps with browning.
• Egg – Acts as a binder for the dough; room temperature for better mixing.
• All-Purpose Flour – The main structure provider of the cookies.
• Cream of Tartar – Helps stabilize the mixture and provides softness.
• Baking Soda – Acts as a leavening agent for a light texture.
• Fine Salt – Balances sweetness and enhances flavors.
• Vanilla Extract – Adds a lovely aromatic flavor.

For the Raspberry Layer
• Seedless Raspberry Preserves – Provides a fruity layer with a pop of color; substitute with any other seedless fruit preserves if desired.

For the Raspberry Buttercream Frosting
• Butter – The base for the creamy buttercream; use unsalted for better control over sweetness.
• Powdered Sugar – Offers a smooth texture in the buttercream.
• Whole Milk – Adjusts frosting consistency; can use a dairy-free alternative if necessary.
• Red Food Coloring – Optional, enhances the color of the frosting.

This Giant Sugar Cookie with Raspberry Buttercream will bring joy and sweetness to your Valentine’s Day celebrations!

Step‑by‑Step Instructions for Giant Sugar Cookie with Raspberry Buttercream

Step 1: Preheat Oven
Begin by preheating your oven to 350°F (175°C). This ensures a perfectly baked Giant Sugar Cookie that’s soft and chewy. Grease a heart-shaped pan with cooking spray or butter to prevent sticking once your dough is ready. While the oven heats up, gather all your ingredients for the next steps.

Step 2: Creaming the Mixture
In a stand mixer, combine the room temperature unsalted butter, vegetable oil, granulated sugar, and powdered sugar. Mix them on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes. Adding the egg during the mixing will help create a smooth batter. You’ll know it’s ready once it appears well combined and creamy.

Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. This mixture is crucial for the structural integrity of your Giant Sugar Cookie with Raspberry Buttercream. Whisking them together will evenly distribute the leavening agents, setting you up for a perfectly balanced cookie cake.

Step 4: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture in your stand mixer, and drizzle in the vanilla extract. Mix until just combined, being careful not to overwork the dough to keep your cookie cake soft and tender. You’ll want to stop as soon as there are no visible flour streaks.

Step 5: Chill the Dough
Cover the dough with plastic wrap and chill it in the refrigerator for about 10-15 minutes. This step allows the fats to firm up, making the dough easier to handle when pressed into the pan. You’ll know it’s ready when the dough is slightly hardened yet still malleable.

Step 6: Prepare the Pan
After chilling, remove the dough from the fridge and press it evenly into the greased heart-shaped pan. Use your fingers to create a smooth surface and ensure the edges are slightly raised to hold in your raspberry preserves later. The dough should fit snugly into the pan.

Step 7: Bake the Cookie Cake
Place the pan in your preheated oven and bake for 16-18 minutes. Keep an eye on it, and look for golden edges as a sign of doneness. Once baked, remove it from the oven and allow it to cool for about 10-15 minutes before carefully turning it out onto a wire rack.

Step 8: Make the Raspberry Buttercream
In the stand mixer, beat together the softened unsalted butter, vanilla extract, raspberry preserves, milk, and powdered sugar until the mixture is smooth and creamy. Start on low speed to avoid a sugar cloud, gradually increasing to medium speed. The frosting should be fluffy and easily spreadable—adjust with more milk or sugar if needed.

Step 9: Assemble the Cake
Once the cookie base is completely cooled, spread a delightful layer of seedless raspberry preserves evenly on top. Follow this by generously frosting the cookie with your raspberry buttercream. The vibrant colors and smooth textures will make your Giant Sugar Cookie a true feast for the eyes!

Step 10: Serve and Delight
Finally, cut your Giant Sugar Cookie with Raspberry Buttercream into heart-shaped pieces or squares as desired. Serve this delightful treat at room temperature for the best flavor and texture. Each bite promises a divine combination of cookie and creamy frosting, perfect for sharing on special occasions!

What to Serve with Giant Sugar Cookie Cake with Raspberry Buttercream?

This stunning cookie cake pairs beautifully with a variety of delightful accompaniments to create a memorable dessert experience.

Vanilla Ice Cream: The creamy, cool taste of vanilla ice cream perfectly balances the warm cookie cake, enhancing every bite.
Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a fresh, tangy element that complements the sweet buttercream beautifully.
Chocolate Sauce: Drizzling chocolate sauce over the cookie cake provides a rich depth of flavor, taking indulgence to new heights.
Whipped Cream: Light and airy whipped cream adds creaminess, creating a contrast to the soft, chewy texture of the cookie cake.
Sparkling Water or Champagne: For a special touch, serve sparkling water or champagne alongside your dessert for a refreshing contrast to the sweetness.
Chocolate-Dipped Strawberries: These elegant treats add a romantic flair that pairs wonderfully with the festive theme of Valentine’s Day.
Cream Cheese Frosting: For a twist, swap your raspberry buttercream for tangy cream cheese frosting and enjoy a delightful flavor combination.
Fruit Salad: A refreshing fruit salad brings brightness and balance, making it a healthier pairing option that complements the sweetness.
Espresso or Coffee: A robust cup of espresso or coffee provides a warm, rich complement that enhances the dessert’s flavors.
Coconut Macaroons: These chewy delights add a fun, tropical twist to the dessert spread, making for a pleasurable taste contrast.

Giant Sugar Cookie with Raspberry Buttercream Variations

Customize your Giant Sugar Cookie Cake with these fun twists that will delight your taste buds and keep things exciting!

Fruit Preserves: Swap raspberry preserves for strawberry or apricot for a fruity flavor twist. Each variation offers a unique sweetness that complements the cookie delightfully.
Cream Cheese Frosting: Substitute raspberry buttercream with cream cheese frosting for a tangy bite. This adds a lovely creaminess that balances the sweetness perfectly.
Chocolate Drizzle: Drizzle melted chocolate over the raspberry buttercream for a rich, decadent touch. The chocolate adds depth that makes each bite even more indulgent.
Nutty Crunch: Fold in crushed nuts like almonds or walnuts into the batter for added texture. The nutty flavor complements the softness of the cake beautifully.
Coconut Flakes: Add shredded coconut to the frosting for a tropical flair. This simple twist brightens the flavor and adds a delightful chewiness to the whipped topping.
Lemon Zest: Incorporate lemon zest into the batter for a zesty kick. This vibrant addition brightens the overall flavor profile, making it refreshing and unique.
Spiced Version: Add a pinch of cinnamon or nutmeg into the batter for a warm, spiced note. This little twist transforms the sweet treat into a cozy favorite.
Festive Sprinkles: Top with colorful sprinkles or edible glitter for a more festive look. This harmless but lively decor creates a joyful presentation that’s perfect for celebrations.

Enjoy the process of crafting a personalized version of your cookie cake! If you need more refreshing ideas, consider trying a delightful Sparkling Raspberry Lemonade to pair with your dessert or explore a recipe for Raspberry Cream Pie for another fruity treat!

Tips for the Best Giant Sugar Cookie Cake

Room Temperature Ingredients: Ensure both butter and eggs are at room temperature. This helps them incorporate smoothly, leading to a better texture in your cookie cake.

Mixing Mindfully: Avoid overmixing the dough once you combine wet and dry ingredients. This keeps your Giant Sugar Cookie with Raspberry Buttercream soft and tender.

Watch the Baking Time: Keep an eye on your cookie cake as it bakes; underbaking might leave it doughy in the center. You’re aiming for golden edges and a soft center.

Chill the Dough: Refrigerating the dough for 10-15 minutes makes it easier to handle. It also helps achieve a perfect shape when pressed into your heart-shaped pan.

Customize the Frosting: Feel free to adjust the raspberry buttercream by adding extra preserves or a splash of lemon juice for a more zesty flavor. This adds a nice twist to your dessert.

Make Ahead Options

These Giant Sugar Cookie Cakes with Raspberry Buttercream are perfect for meal prep when you’re short on time! You can prepare the cookie base up to 24 hours in advance. Simply follow steps 1 through 6 and after pressing the dough into the pan, cover it tightly with plastic wrap and refrigerate. The raspberry buttercream can also be made up to 3 days ahead; store it in an airtight container in the refrigerator. When you’re ready to enjoy, bake the cookie and allow it to cool completely, then spread the raspberry preserves and buttercream before serving. This way, you’ll have a delightful dessert ready with minimal effort on the day of your celebration!

How to Store and Freeze Giant Sugar Cookie Cake

Room Temperature: Keep the cookie cake at room temperature in an airtight container for up to 1 day. This keeps it fresh and soft, perfect for sharing.

Fridge: For longer freshness, refrigerate the Giant Sugar Cookie with Raspberry Buttercream in an airtight container for up to 2 days. Allow it to come to room temperature before serving for the best flavor.

Freezer: To extend its life, you can freeze the cookie cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw it in the fridge overnight before enjoying.

Reheating: If you prefer it warm, gently reheat individual pieces in the microwave for about 10-15 seconds. This refreshes the soft texture and the delightful flavors of the raspberry buttercream.

Giant Sugar Cookie with Raspberry Buttercream Recipe FAQs

How do I choose ripe raspberries for the preserves?
Absolutely! When selecting raspberries, look for ones that are plump and firm to the touch, with a rich color, indicating ripeness. Avoid those with dark spots or mushiness, as they may be overripe or spoiled. Fresh raspberries can elevate your dessert with vibrant flavor!

How should I store the Giant Sugar Cookie Cake?
You can keep the cookie cake at room temperature in an airtight container for up to 1 day. If you’re looking to prolong its freshness, refrigerate it for up to 2 days. Just be sure to let it come to room temperature before serving for that delightful, soft texture!

Can I freeze the Giant Sugar Cookie with Raspberry Buttercream?
Yes, indeed! To freeze, wrap your cookie cake tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn and protects the flavors. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight before serving, and you’ll be amazed at how well it retains its deliciousness!

How can I fix a dough that’s too soft?
If your dough feels too soft and sticky after mixing, try refrigerating it for about 20-30 minutes. Chilling the dough allows the fats to firm up, making it easier to handle. Alternatively, you can add a little more flour, one tablespoon at a time, until it reaches the desired consistency. Don’t worry; it happens to the best of us!

Is this recipe suitable for those with dietary restrictions?
While this Giant Sugar Cookie with Raspberry Buttercream is delicious, you can make it more inclusive! For a dairy-free option, substitute the butter in both the cookie and the frosting with a plant-based alternative, and use a dairy-free milk option in the frosting. Also, check that your raspberry preserves are free from any allergens if that is a concern.

How long will the frosting last if I want to make it ahead?
If you want to prepare the raspberry buttercream in advance, it can be stored in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it, just allow it to sit at room temperature for about 15-20 minutes, then give it a quick mix to restore its creamy texture before spreading on your cookie cake. Happy baking!