Giant cookie cakes are all the rage in the baking world. I fell in love with Israeli baker, Adi Klinghofers letter cakes and gave them my own spin using my signature cookie recipe and creating unique themes from a variety of toppings.
I was thrilled to discover my sugar cookie recipe works just fine for a giant cookie, with a simple tweak in the baking time. The dough is easy to make and pliable to work with. You’ll want to roll it out about 1/4 inch thick on a floured surface.
To get a desired number or letter, use a paper stencil and carefully cut through the dough using a sharp paring knife.
Once you have the letter cut out completely, carefully transfer it to a baking sheet. Gather dough scraps and roll out again to cut second letter/number.
Bake at 375 degrees for 10 minutes. Once cookies are baked, allow to cool completely before decorating.
With a buttercream filled piping bag fitted with a large round pastry tip, begin piping large dollops of icing onto first cookie layer. Gently place second cookie on the top of the icing dollops and repeat.
Once you’ve covered the top of your cookie with icing, you can top your cake with your favorite toppings and enjoy!