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 White 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.  

  2. Bake 18-20 minutes or until light golden brown. 

  3. Remove cookie from oven to Stackable Cooling Rack. 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 Small Spreader, spread morsels evenly in a thin layer, leaving edges exposed.  

  4.  See chart for decorating ideas.

  5.  Carefully loosen edges of cookie with Large Spreader. Let cool 10 minutes. To serve, cut into wedges with Pizza 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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