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Perfect Giant Decorated Sugar Cookies Easy First Day of School Recipe

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These giant decorated sugar cookies are a crowd-pleaser perfect for back-to-school celebrations, featuring a tender yet sturdy cookie base and smooth royal icing for decorating.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • Food coloring gels
  • Optional: Edible glitter or sprinkles for decorating

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in the egg and vanilla extract until combined.
  4. Slowly add the flour mixture to the butter mixture, alternating with whole milk, starting and ending with flour. Mix on low speed until just combined; do not overmix.
  5. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll out dough on a floured surface to about ¼ inch thickness. Use large cookie cutters to cut shapes and transfer to baking sheets, leaving 2 inches between cookies.
  8. Bake for 10-12 minutes until edges begin to turn golden and centers look slightly underbaked.
  9. Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  10. Prepare royal icing by whisking powdered sugar and meringue powder in a large bowl. Add warm water and beat until smooth and glossy, adjusting water for desired consistency. Divide and tint with gel food colors.
  11. Decorate cookies using piping bags or spoons to outline and flood with icing. Let each layer dry slightly before adding details or sprinkles. Allow to dry completely at room temperature for several hours or overnight.

Notes

Chill dough for at least 1 hour to prevent spreading. Use meringue powder in royal icing for a smooth, shiny finish. Allow icing to dry completely before adding additional layers or details. For softer cookies, use almond flour for gluten-free version. Vegan adaptations include using vegan margarine and flax egg.

Nutrition

Keywords: giant sugar cookies, decorated sugar cookies, back to school cookies, royal icing cookies, easy sugar cookies, first day of school recipe

Find it online: https://sizzlesprout.com/perfect-giant-decorated-sugar-cookies-easy-first-day-of-school-recipe/