Is there anything better than sharing treats at Christmas? I don’t think so! And this Giant Christmas Cookie? It’s like the ULTIMATE shareable treat! Forget making a million little cookies; just bake one GIANT one! Seriously, it’s a showstopper. I remember one year, my little cousin saw me pull this out of the oven, and his eyes just about popped out of his head. Best. Reaction. Ever.
This cookie is more than just a dessert, though. It’s a centerpiece! It’s a conversation starter! It’s basically Christmas on a plate. Plus, it’s SO much fun to make, especially with the family. Trust me; everyone will want a piece of this Giant Christmas Cookie!
Why You’ll Love This Giant Christmas Cookie
Perfect for Sharing
Seriously, who wants just *one* cookie at a Christmas party? This Giant Christmas Cookie is perfect ’cause everyone can grab a slice. No more tiny cookies disappearing in seconds! It’s made for sharing the Christmas joy!
Festive and Fun
C’mon, it’s Christmas! And what’s more festive than a GIANT cookie?! Plus, baking this Giant Christmas Cookie is seriously fun. Get the kids involved, crank up the Christmas tunes, and make some memories. It’s way more fun than boring old gingerbread men, trust me!
Customizable Decorations
My favorite part? Decorating! You can go totally wild with sprinkles, candies, whatever you fancy! Make it super colorful, super sparkly… heck, even add little mini gingerbread men on top! This Giant Christmas Cookie is your canvas, so get creative!
Giant Christmas Cookie Ingredients
Okay, let’s talk ingredients! Nothing too crazy here, just good ol’ baking staples. BUT, pay attention ’cause details matter! For this Giant Christmas Cookie, you’ll need:
- 115g unsalted butter, melted. Don’t burn it!
- 55g white granulated sugar. The regular stuff is perfect.
- 135g light brown soft sugar, and make sure it’s packed! This gives it that chewy texture.
- 1 large egg. Gotta have it!
- 1 tsp vanilla extract. Pure vanilla, not the imitation stuff, okay?
- 275g plain flour. All-purpose is fine.
- 1 tsp bicarbonate of soda. For that perfect rise!
- 1/2 tsp sea salt. A little salt brings out the sweetness.
- 1 tbsp cornflour. This makes it extra soft, trust me!
- 1 tsp ground ginger. Adds warmth!
- 1 tsp ground cinnamon. Because Christmas!
- 1/2 tsp ground nutmeg. A little goes a long way!
- 150g milk chocolate chips. My fave!
- 150g dark chocolate chunks. For a little contrast.
- 75g unsalted butter, and it MUST be room temperature for the frosting!
- 150g icing sugar. Also known as powdered sugar.
- 1/2 tsp vanilla extract. More vanilla!
- 1/2 tsp green food coloring. For that festive touch!
- Sprinkles/sweets for decoration. Go wild!
How to Prepare Your Giant Christmas Cookie: Step-by-Step Instructions
Preparing the Dough for the Giant Christmas Cookie
Alright, let’s get this Giant Christmas Cookie dough going! First, preheat your oven to 180C/160C fan. Don’t skip this! Line an 8 inch/20cm round tin with parchment paper. Trust me, it’ll save you a headache later.
Now, melt that butter in a big bowl. Microwave works great, just don’t let it explode! Add in both sugars – the white and the brown – and whisk ’em together for about 2 minutes. You want it smooth, like a sugary paste. Then, crack in the egg, add the vanilla, and whisk again. Just until it’s smooth, okay? Don’t overdo it!
Next, dump in the flour, bicarb, salt, cornflour, ginger, cinnamon, and nutmeg. Mix it all together until BAM! Cookie dough. If you’re overmixing, it’ll get tough. So, easy does it! Finally, toss in those chocolate chips and chunks. Give it one last mix, and you’re good to go!
Baking Your Giant Christmas Cookie
Okay, time to bake this bad boy! Press the dough into the bottom of your prepared tin, and flatten it out. It should be nice and even. Pop it in the oven for 25-27 minutes. Keep an eye on it! You want the top to look “dry.” Don’t worry if it’s still a little soft; it’ll firm up as it cools.
Now’s the time to add sprinkles! Carefully press them into the top. Then, let the Giant Christmas Cookie cool in the tin for about 30 minutes before moving it to a wire rack to cool completely. This is important! Don’t rush it, or it might crumble.
If you’re using a bigger tin (9 inch/23cm), bake it for a bit less time – around 20 minutes. It’ll be thinner, but still just as delicious!
Decorating Your Giant Christmas Cookie
Frosting time! This is where the magic happens. Beat that room-temperature butter for a minute or two until it’s nice and soft. Then, add the icing sugar, vanilla extract, and green food coloring. Beat it all together until it’s smooth and creamy. If it’s too thick, add a tiny splash of milk. If it’s too runny, add more icing sugar.
Now, grab a piping bag (or a ziplock bag with the corner snipped off) and pipe that frosting around the edge of the Giant Christmas Cookie. Get creative! Swirls, stars, whatever you like! Finally, add those sprinkles and any other decorations you fancy. Mini marshmallows? Chocolate shavings? Go wild!
And there you have it! A gorgeous, festive, and totally shareable Giant Christmas Cookie! Now, try not to eat it all yourself!
Tips for the Perfect Giant Christmas Cookie
Want to make sure your Giant Christmas Cookie is a total success? Here’s the lowdown! First, room temperature ingredients are your friend, especially for the frosting. Don’t overbake it! A slightly soft center is way better than a dry, crumbly cookie. And PLEASE, let it cool completely before frosting. I know it’s tempting, but trust me on this one! It’ll be worth the wait!
Ingredient Notes and Substitutions for Your Giant Christmas Cookie
Okay, so, a couple of things about the ingredients for this Giant Christmas Cookie. That cornflour? It makes the cookie super soft, but if you don’t have it, just add a bit more flour. It’ll still be yummy! And the chocolate? Go wild! Milk, dark, white… whatever you fancy. If you want to make it extra chocolatey, swap some of the plain flour for cocoa powder! Just play around and have fun!
Storing Your Giant Christmas Cookie
So, you’ve baked this amazing Giant Christmas Cookie… and somehow, you have leftovers?! Wow! To keep it fresh, store it in an airtight container at room temperature. It’ll be best eaten within a day or two, but it’ll still be pretty darn good for up to 4-5 days. If it starts to dry out, warm it up a little – that always helps!
Giant Christmas Cookie FAQ
Got questions about this Giant Christmas Cookie? I got answers! Here are a few of the most common things people ask:
Can I make this ahead of time? Absolutely! You can bake the cookie a day or two in advance and store it, unfrosted, in an airtight container. Just frost it before serving!
Can I freeze the cookie? Yep! Wrap it tightly in plastic wrap, then foil, and it’ll keep in the freezer for up to a month. Thaw it completely before frosting.
Can I use different decorations? Of course! Get creative! Mini gingerbread men, crushed candy canes, edible glitter… the sky’s the limit! This Giant Christmas Cookie is all about having fun with it!
Nutritional Information
Okay, so, about the nutrition for this Giant Christmas Cookie… I’m not gonna lie, I have NO idea! It really depends on what kind of chocolate chips you use, what brand of sprinkles you grab, all that jazz. So, I can’t give you any exact numbers. Just know that it’s a cookie… a big, delicious, festive cookie! So enjoy it in moderation, okay?
Share Your Giant Christmas Cookie Creation!
Baked your own Giant Christmas Cookie? Awesome! Leave a comment below, rate the recipe, and show off your masterpiece on social media! I wanna see those sprinkles!
Print
Bake a Showstopping Giant Christmas Cookie in Under 1 Hour
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 77 minutes
- Yield: 1 large cookie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make a giant Christmas cookie, perfect for sharing.
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 in the two sugars, and whisk for about 2 minutes until smooth.
- Add in the egg and the vanilla extract, and whisk again briefly until smooth.
- Add the plain flour, bicarbonate, salt, cornflour, ground ginger, ground cinnamon, and ground nutmeg.
- Mix the mixture 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’.
- Carefully press in some decoration now, such as 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 unsalted butter for a minute or two to soften.
- Add the icing sugar, vanilla extract and green food colouring and beat again until smooth.
- Pipe around the edge of the cookie.
- Add some sprinkles and anything else you fancy.
Notes
- This cookie will be best eaten on the day of baking or the day after, but will last 4-5 days.
- If baking into 9 inch/23cm tin for a thinner but larger cookie, bake for 20 minutes.
- If you can’t access Cornflour, use 25g more flour, but the texture will change.
- You can make the cookie chocolate themed by using 225g plain flour, and 35g cocoa powder.
Nutrition
- Serving Size: 1 slice
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
