As I stepped into the kitchen this week, the air was filled with the sweet mix of nostalgia and excitement, reminding me of Valentine’s Days gone by. That’s when I decided to create something truly special: a Giant Sugar Cookie Cake with Raspberry Buttercream. This delightful treat is not only an easy dessert to whip up, but it also makes for a stunning centerpiece that will dazzle your guests at any gathering. The soft, buttery texture combined with the tartness of raspberry preserves brings an irresistible twist to classic American flavors. Whether you’re celebrating love or just treating yourself, this cookie cake is sure to be a hit. Curious about how to make this eye-catching dessert? Let’s dive into the ingredients and the simple steps to create your own masterpiece!
Why is this cookie cake a must-try?
Deliciously Unique: This Giant Sugar Cookie Cake with Raspberry Buttercream offers a captivating blend of flavors, combining the sweetness of sugar cookies with the tartness of vibrant raspberry preserves.
Effortless to Make: With just a handful of ingredients, it’s an easy dessert that anyone can whip up, saving you time without sacrificing taste.
Impressive Presentation: Its heart-shaped design and beautiful frosting make it a show-stopping centerpiece at any celebration, making you look like a pro.
Versatile Options: Whether you stick with raspberry or switch to other preserves, feel free to get creative! You can also personalize the frosting color to fit any occasion.
Perfect for Sharing: Easily cut into slices, this dessert is ideal for parties or intimate gatherings, ensuring everyone gets a taste of this delightful treat.
Elevate Your Sweet Table: Pair it with a scoop of ice cream for an extra special dessert experience!
Giant Sugar Cookie Ingredients
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For the Cookie Cake
• Unsalted Butter – Adds richness and moisture; swap with margarine or coconut oil for a dairy-free version.
• Vegetable Oil – Ensures a tender texture; melted coconut oil can be used as an alternative.
• Granulated Sugar – Sweetens the cake; consider coconut sugar for a lower glycemic index option.
• Egg – Binds the ingredients and contributes to structure; substitute with a flaxseed egg for a vegan option.
• All-Purpose Flour – Forms the cake’s base; use a gluten-free blend for a gluten-free treat.
• Cream of Tartar – Stabilizes egg whites and adds a slight tang; baking powder can work in a pinch.
• Baking Soda – Acts as a leavening agent for a light texture; ensure freshness for best results.
• Fine Salt – Enhances flavor; feel free to use sea salt for a unique taste profile.
• Vanilla Extract – Provides aromatic flavor; vanilla paste or other flavorings can be substituted.
• Seedless Raspberry Preserves – Adds a sweet and tart layer to the cake; try other fruit preserves for a different flair. -
For the Frosting
• Unsalted Butter – Essential for creamy texture; use margarine if desired.
• Vanilla Extract – Enhances frosting flavor; swap with fruit extract for a twist.
• Seedless Raspberry Preserves – Delivers flavor to the frosting; other preserves can be used for variety.
• Whole Milk – Adds creaminess; non-dairy milk or heavy cream can replace it.
• Powdered Sugar – Sweetens and gives structure to frosting; same substitutions apply.
This Giant Sugar Cookie with Raspberry Buttercream is brimming with flavor and perfect for all occasions!
Step‑by‑Step Instructions for Giant Sugar Cookie with Raspberry Buttercream
Step 1: Prep Dough
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter, vegetable oil, granulated sugar, powdered sugar, and egg until the mixture is light and fluffy, about 3-5 minutes. This creates the rich, buttery base for your Giant Sugar Cookie with Raspberry Buttercream.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Pour in the vanilla extract and mix to incorporate the aromatic flavor, creating a cohesive dough that will form the base of your delightful cookie cake.
Step 3: Chill & Shape
Chill the dough in the refrigerator for 10-15 minutes; this makes it easier to handle. Meanwhile, grease a heart-shaped baking pan with non-stick spray or butter. Once chilled, press the dough evenly into the pan, ensuring to form an edge around the sides for a beautiful shape.
Step 4: Bake
Place the pan in the preheated oven and bake for 16-18 minutes, or until the edges are just golden and a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for about 5 minutes in the pan before carefully inverting the cookie onto a wire rack to cool completely.
Step 5: Prepare Frosting
In a mixing bowl, beat the room temperature unsalted butter until creamy, then add the vanilla extract, raspberry preserves, and milk. Gradually mix in the powdered sugar until the frosting is smooth and well-combined. This frosty layer will give your Giant Sugar Cookie a delicious raspberry flavor that’s hard to resist.
Step 6: Assemble Cake
Once the cookie cake is completely cool, spread a layer of raspberry preserves over the top, creating a flavorful base. Then, use a spatula to generously frost the cookie cake with your raspberry buttercream. Feel free to be creative with the design, making it as simple or decorated as you desire before serving in delightful slices.
What to Serve with Giant Sugar Cookie Cake with Raspberry Buttercream
As you savor each bite of this sweet cookie cake, imagine enhancing your dessert experience with delightful pairings that bring out the flavors and create a memorable celebration.
- Vanilla Ice Cream: This classic pairing adds a creamy, cool contrast that balances the sweet, buttery cookie and raspberry taste.
- Fresh Berries: A burst of acidity from strawberries or blueberries not only adds color but an extra layer of freshness alongside the sweet cookie.
- Sparkling Lemonade: The zesty, fizzy refreshment cuts through the richness of the frosting, making each slice feel light and joyful.
- Chocolate-Covered Strawberries: Indulgent and romantic, these treats make for an elegant addition, which complements the raspberry flavor beautifully.
- Lemon Zest Whipped Cream: Light and airy, this creamy topping brightens the dessert while enhancing its sweetness with citrus notes.
- Chocolate Mousse: Rich and decadent, chocolate mousse offers a contrasting flavor profile to the cookie, elevating the dessert experience to new heights.
- Almond Cookies: Offering a nutty crunch, these little bites can introduce a new texture that juxtaposes the soft cookie cake beautifully.
- Mint Tea: Refreshing and soothing, a cup of mint tea provides a relaxing finish to your sweet feast, balancing the sugar with herbal notes.
- Raspberry Lemonade: Echoing the raspberry preserves in the cake, this drink is a thirst-quencher that ties the flavors together.
- Cheese Platter: A selection of creamy cheeses can add a savory twist, allowing guests to enjoy a delightful interplay between sweet and savory flavors.
Giant Sugar Cookie with Raspberry Buttercream Variations
Feel free to customize your dessert with these delightful twists that will tickle your taste buds and impress your guests!
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Fruit Preserve Swap: Substitute raspberry preserves with strawberry, apricot, or blueberry for a unique flavor burst. Each fruit brings its own charm, making your cake even more special!
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Chocolate Delight: Add 1/4 cup of cocoa powder to your dough for a chocolate-infused cookie base. This mouthwatering twist pairs beautifully with the raspberry frosting!
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Vegan Version: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use coconut oil instead of butter for a tasty vegan alternative that everyone will love.
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Gluten-Free Option: Use a gluten-free flour blend to make this a treat for those avoiding gluten. It will still have that soft, chewy texture everyone craves.
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Add Zest: Incorporate the zest of one lemon or orange into the dough for a fresh citrus flavor that complements the sweetness of the frosting beautifully.
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Frosting Color Twist: Create a color palette by mixing in a few drops of food coloring to your buttercream. This visually delightful touch can brighten up any holiday theme.
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Nuts for Crunch: Fold in 1/2 cup of chopped nuts like walnuts or pecans into the cookie dough for a delightful crunch that elevates the texture.
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Spiced Up: Add a teaspoon of cinnamon or nutmeg to your dough for a warm spice that pairs gracefully with the sweet raspberry. It’s a cozy twist that feels like a warm hug.
You can also explore complementary desserts like the Cucumber Salad Crab or make a fun dessert pairing with Homemade Thin Mint Cookies. Each twist adds a personal touch, making every baking adventure uniquely yours!
Make Ahead Options
These Giant Sugar Cookie Cake with Raspberry Buttercream are perfect for busy weeknights and meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing and storing it in an airtight container in the refrigerator. Additionally, the raspberry buttercream frosting can be made up to 3 days ahead and stored in the fridge; just give it a good stir before using to restore its texture. When you’re ready to bake, press the chilled dough into the pan and follow the baking instructions. This way, you save time while still enjoying a deliciously fresh dessert that’s just as impressive!
How to Store and Freeze Giant Sugar Cookie
Room Temperature: Store your Giant Sugar Cookie Cake at room temperature for up to 1 day, covered loosely with plastic wrap or in a cake dome to maintain freshness without making it soggy.
Fridge: If you need more time, refrigerate the cookie cake for up to 2 days in an airtight container. This helps keep the raspberry buttercream from melting too quickly.
Freezer: The cookie cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then in foil to prevent freezer burn. Thaw in the refrigerator before serving.
Reheating: If desired, gently warm individual slices in the microwave for 10-15 seconds to enhance the flavors of the Giant Sugar Cookie and its delicious frosting.
Expert Tips for Giant Sugar Cookie Cake
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Chill Dough: Keeping the dough cool for 10-15 minutes before baking makes it easier to handle and ensures a better shape.
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Prevent Sticking: Line your pan with parchment paper or grease it well to easily remove the cookie from the pan without tearing.
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Fresh Ingredients: Always check the freshness of your baking soda and cream of tartar for optimal leavening and texture in your Giant Sugar Cookie.
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Decorative Frosting: Use an offset spatula or piping bag to create elegant swirls and designs with the raspberry buttercream for a professional finish.
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Flavor Alternatives: Get creative with your frosting by experimenting with different fruit preserves or extracts to tailor the flavor to your preference.
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Serve Fresh: This cookie cake is best enjoyed within 24 hours of assembly, ensuring the freshness of flavors and texture.
Giant Sugar Cookie with Raspberry Buttercream Recipe FAQs
How do I choose the best ingredients for my Giant Sugar Cookie Cake?
Absolutely! When selecting your ingredients, look for unsalted butter that feels soft but not too warm, ensuring richness and moisture. For the vanilla extract, choose pure vanilla over imitation for a more aromatic flavor. Pick seedless raspberry preserves with bright color and no dark spots, which indicates freshness. If you’re opting for egg substitutes, a flaxseed egg works best when mixed and allowed to sit for a few minutes to thicken before using!
What’s the best way to store the Giant Sugar Cookie Cake?
I recommend storing your Giant Sugar Cookie Cake covered at room temperature for up to 1 day for optimal freshness. If you want to preserve it longer, refrigerate it in an airtight container for up to 2 days. Just ensure you let the frosting set before covering to avoid smudging!
Can I freeze the Giant Sugar Cookie Cake?
Yes, you can easily freeze the cookie cake! Wrap it tightly in plastic wrap, then in aluminum foil, ensuring no air gets in. It should retain its delicious flavors for up to 2 months. When ready to enjoy, simply thaw it overnight in the refrigerator. For the best texture, warm slices in the microwave for 10-15 seconds before serving.
What if my cookie cake is too dry? How can I fix this?
If you find that your Giant Sugar Cookie Cake is on the dry side, don’t fret! One of the reasons could be overbaking or using too much flour. First, always use the spoon-and-level method when measuring flour to avoid packing it into the cup. If baking is complete, drizzling a simple syrup (water and sugar heated until dissolved) over the top can reintroduce moisture! Additionally, serving with a scoop of ice cream can add a nice, creamy touch.
Are there any dietary considerations for the cookie cake?
Very! For those with dietary restrictions, this Giant Sugar Cookie Cake can be easily adapted. Use margarine or coconut oil for dairy-free needs and a flaxseed egg for vegan options. Gluten-free all-purpose flour is a fantastic substitute for keeping it gluten-free. Plus, if anyone has fruit allergies, you can switch out the raspberry preserves for another preserve, like peach or apricot, to cater to everyone’s preferences.
What’s the ideal way to frost my Giant Sugar Cookie Cake?
I often find that using an offset spatula helps create beautifully even layers of frosting. Start by applying a thin layer of raspberry preserves first to enhance the flavor. Afterward, frost with the raspberry buttercream. If you’re feeling extra creative, you can use a piping bag to create decorative designs on top for added flair!
Giant Sugar Cookie with Raspberry Buttercream Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter, vegetable oil, granulated sugar, powdered sugar, and egg until light and fluffy, about 3-5 minutes.
- In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Pour in the vanilla extract and mix well.
- Chill the dough in the refrigerator for 10-15 minutes. Grease a heart-shaped baking pan with non-stick spray or butter. Press the dough evenly into the pan.
- Bake for 16-18 minutes until edges are golden and a toothpick inserted in the center comes out clean. Let the cookie cool for about 5 minutes in the pan before inverting onto a wire rack.
- In a mixing bowl, beat the room temperature unsalted butter until creamy. Add vanilla extract, raspberry preserves, and milk. Gradually mix in the powdered sugar until smooth and well-combined.
- Once the cookie cake is completely cool, spread a layer of raspberry preserves over the top and frost it generously with your raspberry buttercream.
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