Giant Funfetti Sugar Cookie
by: claire cary
What's better than a funfetti cookie the size of your head? This giant sugar cookie is the ultimate recipe to whip up when your sweet tooth strikes. It's easy to make, gluten free and has a perfect soft and chewy center.
Ingredients
Wet
- 2 tablespoons unsalted butter
- 3 tablespoons white sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Dry
- ⅓ cup gluten free all purpose baking flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking dish with parchment paper and set aside.
- Add the butter to a mixing bowl and add to the microwave for about 20-30 seconds. You don't want it fully melted, but mostly melted so that when we whisk with the sugar, there are no chunks of butter. For me, this is about 25 seconds in the microwave.
- Once mostly melted, whisk in the sugar. Whisk in the egg yolk and vanilla.
- Add in the flour, baking soda and salt. Fold in the sprinkles.
- Use your hands to form the dough into a ball and place on the baking sheet.
- Bake for 15-17 minutes or until the edges are slightly golden brown. The cookie will continue to firm up while it cools.
- Let cool before serving, then enjoy!
Notes
We're using just one egg yolk to help bind everything together and also add some moisture and a chewy texture. If you want to make these egg free, try 1 1/2 - 2 tablespoons of apple sauce. If you also use a dairy free butter, this recipe will be vegan!
Serving: 0.5cookie / Calories: 290kcal / Carbohydrates: 38g / Protein: 4g / Fat: 13g / Saturated Fat: 8g / Sodium: 220mg / Fiber: 2g / Sugar: 23g
