Giant Frosted Party Cookies
So you’re craving a giant, frosted party cookie—the kind that screams “I bought this from a fancy bakery”—but you’re also wearing pajamas and refusing to put on real pants. Same.
Good news: these Giant Frosted Party Cookies are about to make you look wildly impressive with very minimal effort. No culinary degree. No stand mixer gymnastics. Just big, soft, frosted happiness.
Let’s bake, yeah? 🍪🎉
Why This Recipe Is Awesome
First of all, these cookies are giant. Like, shareable-but-you-won’t giant. They’re soft in the middle, slightly crisp on the edges, and topped with a thick layer of sweet frosting that feels borderline irresponsible (in the best way).
Second, they’re bakery-style without bakery drama. No chilling for hours. No weird ingredients you have to Google. It’s pretty much idiot-proof—and trust me, I tested that theory personally.
Third, these cookies are perfect for birthdays, parties, bake sales, or emotional support desserts. You can customize the frosting color, add sprinkles, or just leave them plain and majestic. IMO, that’s a win-win-win.
Ingredients You’ll Need
For the Cookies
- All-purpose flour – Nothing fancy. Don’t overthink it.
- Cornstarch – The secret weapon for soft, bakery-style cookies.
- Baking powder – Helps the cookies puff up like they mean business.
- Salt – Because sweet things need balance, just like life.
- Unsalted butter (softened) – Soft, not melted. Please don’t microwave it into soup.
- Granulated sugar – Sweetness and structure, doing the heavy lifting.
- Egg – Room temp if you remember. If not, it’ll survive.
- Vanilla extract – The “bakery smell” ingredient.
- Milk – Keeps the dough soft and dreamy.
For the Frosting
- Unsalted butter (softened) – Yes, again. Butter is the main character here.
- Powdered sugar – For that smooth, fluffy frosting vibe.
- Vanilla extract – More flavor, always.
- Milk or cream – Adjusts consistency so it spreads like a dream.
- Food coloring (optional) – Party mode activated.
- Sprinkles (optional but encouraged) – Because joy.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper. This is not optional unless you enjoy scraping cookies off metal later. - Whisk the dry ingredients.
In a bowl, mix flour, cornstarch, baking powder, and salt. Set it aside and pretend you’re on a baking show. - Cream the butter and sugar.
Beat softened butter and sugar until light and fluffy. This takes about 2–3 minutes. Don’t rush—this step matters. - Add egg, vanilla, and milk.
Mix until smooth. It should look creamy and smell amazing already. If it doesn’t, check your vanilla situation. - Combine wet and dry ingredients.
Add the dry mix slowly. Stir just until combined. Do not overmix unless you enjoy tough cookies (no judgment, but still). - Form giant cookie dough balls.
Scoop large portions—about ¼ cup each. Flatten them slightly on the baking sheet because these cookies are thick queens. - Bake.
Bake for 12–15 minutes until edges are set but centers look soft. They should not be golden brown. Pale = soft. - Cool completely.
This is important. Frosting warm cookies leads to a melty situation nobody asked for. - Make the frosting.
Beat butter until fluffy, then add powdered sugar, vanilla, and milk. Adjust consistency as needed. Add food coloring if feeling festive. - Frost generously.
Spread frosting on cooled cookies. Add sprinkles. Admire your work. Take photos. Flex a little.
Nutritional Facts (Per 1 Giant Cookie)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Sugar | 38 g |
| Sodium | 180 mg |
Quick reality check: These cookies aren’t health food, but they are good for the soul. They provide quick energy, happiness, and an excellent excuse to sit down with coffee. Balance is key—have one cookie, enjoy it fully, and don’t spiral about it. Life’s too short for sad desserts.
Common Mistakes to Avoid
- Skipping the cornstarch. That’s how you end up with sad, flat cookies.
- Overbaking. If you wait until they look “done,” they’ll be dry. Trust the softness.
- Frosting too early. Melted frosting is not the vibe.
- Using cold butter. You’ll regret it. Your mixer will regret it.
- Making them small. They’re called giant cookies for a reason. Commit.
Alternatives & Substitutions
- No cornstarch? Use cake flour instead—still soft, still good.
- Dairy-free? Plant-based butter and milk work surprisingly well.
- Want lemon vibes? Add lemon zest to the dough and frosting. Elite choice.
- Chocolate lover? Add mini chocolate chips or cocoa powder to the dough.
- Less sweet frosting? Add a pinch of salt or a bit of cream cheese. Game changer.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Absolutely. Bake the cookies, freeze unfrosted, and frost later like a genius planner.
Do I really need to make them giant?
No… but also yes. Smaller cookies won’t have the same bakery magic.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that?
How long do they stay fresh?
About 3 days at room temp, 5 days in the fridge—if they last that long.
Can kids help make these?
Definitely. Just supervise the frosting chaos.
Can I color the frosting for themes?
Yes! Pastels for birthdays, bold colors for parties. Go wild.
Final Thoughts
These Giant Frosted Party Cookies are soft, sweet, nostalgic, and dangerously easy to make. They’re the kind of dessert that makes people ask, “Where did you buy these?”—and you get to casually say, “Oh, I made them.”
Now go impress someone—or yourself—with your new cookie skills. You’ve earned it. 🍪✨
