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Giant Sugar Cookie with Raspberry Buttercream

Giant Sugar Cookie with Raspberry Buttercream for Sweet Moments

Experience the magic of a Giant Sugar Cookie with Raspberry Buttercream, the perfect Valentine's Day dessert that delights the senses.
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Prep Time 25 minutes
Cook Time 18 minutes
Chilling Time 15 minutes
Total Time 58 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 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
For the Raspberry Layer
  • 1/2 cup Seedless Raspberry Preserves can substitute with any other seedless fruit preserves
For the Raspberry Buttercream Frosting
  • 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

Equipment

  • stand mixer
  • Heart-Shaped Pan
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a heart-shaped pan to prevent sticking.
  2. In a stand mixer, mix room temperature butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy. Add the egg.
  3. Sift together flour, cream of tartar, baking soda, and salt. Whisk to distribute leavening agents.
  4. Gradually add dry ingredients to the wet mixture, adding vanilla extract. Mix until just combined.
  5. Chill the dough in the refrigerator for about 10-15 minutes.
  6. Press the dough evenly into the greased pan, ensuring a smooth surface.
  7. Bake for 16-18 minutes, looking for golden edges. Cool for 10-15 minutes before transferring to a wire rack.
  8. Beat together butter, vanilla, raspberry preserves, milk, and powdered sugar until smooth and creamy.
  9. Spread a layer of raspberry preserves on the cooled cookie, then frost with raspberry buttercream.
  10. Cut into heart-shaped pieces or squares and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 50mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing the dough.

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