Giant Sugar Cookie


  • 1 pkg (16.5 oz or 468 g) refrigerated sugar cookie dough
  • 1 pkg (12 oz/300 g) white chocolate morsels (2 cups/500 mL)


Holiday Variation Easter Variation4th of July Variation
Top with 6 crushed candy canes.Decorate with pastel frosting, jelly beans and mini chocolate eggs. Arrange white chocolate candy coated pieces in the center as a star. Outline the star with blue chocolate candy coated pieces. 



  1. Preheat oven to 350°F (180°C). Form dough into a ball and place in center of Large Round Stone; flatten slightly with palm of hand. Lightly flour dough and Baker's Roller. Roll dough to an even thickness to within ½-in. (1-cm) from edge of stone. Bake 18-20 minutes or until light golden brown.
  2. Remove cookie from the oven. Immediately sprinkle morsels over cookie, leaving a 1-in. (2.5-cm) edge on cookie. Let stand 2-3 minutes or until morsels begin to melt. Using a Small Spreader, spread morsels evenly in a thin layer, leaving edges exposed. See chart for decorating ideas.
  3. Carefully loosen edges of cookie. Let cool 10 minutes. To serve, cut into wedges with Pizza & Crust Cutter


  • 16  servings

Nutrients per serving:

(cookie and white chocolate only): Calories 270, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 34 g, Fiber 0 g,
Protein 3 g

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