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 Variation||4th 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.|
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.
Bake 18-20 minutes or until light golden brown.
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.
See chart for decorating ideas.
- 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