Giant Sheet Pan Sugar Cookies

March 15, 2026 - By KJ Kendell

I don’t necessarily agree with the mindset that “bigger is always better”, but these Giant Sheet Pan Sugar Cookies definitely make for a more special treat.

Their large size just screams I love cookies.

Like other sugar cookies, just different

These Giant Sheet Pan Sugar Cookies use the same dough as my Ultra Soft Sugar Cookies. The ingredients are exactly the same, the dough comes together the same way; the only difference is that rather than using cute little cookie cutters, this dough gets cut out freehand into whatever fun shape you can think of.

Even the oven temperature is the same for these Giant cookies as it is for my regular Sugar Cookies, I just add a couple minutes to the timer for baking.

Also like my Ultra Soft Sugar Cookie recipe, this dough can be made using either sour cream or a sourdough discard. I don’t personally notice a flavor difference using one over the other (though I do feed my sourdough start regularly, so my discard isn’t very bitter to start with).

I will say that using a sourdough discard can help with transport. The discard helps make this dough more elastic than the sour cream, which helps with moving these really large pieces of dough from the table or flour mat to the cookie sheet where they will be baked on.

Why so big?

My best response to why I would make such big cookies is simply the inverse: why not?

And really, why not.

But if you’re not convinced just by looking at them, here are three glorified reasons why should give making these Giant Sheet Pan Sugar Cookies a try:

Number One: Personal and Special

These giant cookies make for such a fun treat. They bring wonder to little kids as they are not just a cookie off the plate, it is the cookie made special for them.

When gifted to a friend or loved one, they can seem so personal. It’s not just a plate of cookies. This giant cookie on a plate is something different, something unique, something personal.

These cookies will forever remind me of the giant Valentine’s Heart Cookies my mom made us as kids. She would use the lid to an assorted chocolates box as her pattern to cut out large, perfect hearts that she would then give to each of us for Valentine’s day. It was something sweet made entirely with love.

Number Two: Something to be Shared

Sharing a cookie is always a kid thing to do, but let’s be real, breaking a single cookie into five pieces in order to share it with each of your family members or friends leaves everyone wishing for more.

Not with these cookies.

These Giant cookies can be personal, yes, but they can also be the perfect treat to share. And the best part is, you won’t be left wishing for more … well, maybe. You’ll at least enjoy a much larger bite.

Number Three: Using up scraps

As I mentioned above, this recipe for giant cookies is actually the same exact recipe for my Ultra Soft Sugar Cookie, which makes quite a few regular-sized cutout cookies.

If you find yourself in a hurry, are tired of cutting out cookies, or just for fun, cutting the dough out into one large piece of dough can be a great way to use up some of the scraps, but still end with a deliciously fun cookie in the end.

For any occasion

Though these cookies will hold a special place in my heart around Valentine’s Day, they can be a fun treat for any occasion or holiday.

Maybe someone with a birthday doesn’t like cake, but really likes cookies. This Giant Sheet Pan Cookie can easily hold a bundle of candles. Plus, it tastes delicious with this Berry Cream Frosting.

Cookies instead of cake at a wedding, anyone? You can serve plates of smaller cookies, and then have a Giant Sheet Pan Cookie as the centerpiece for the bride and groom to slice and smear.

Or, you can make these cookies just because. ‘Cause everyday offers something worth celebrating, and these cookies are a great way to celebrate anything.

Making the Dough

Start with creaming together your butter and sugar.

When it comes to making sugar cookies, you really want a good, smooth textured dough, which all starts with creaming the butter and sugar.

I have absolutely been that person who said “meh, that looks good enough” when their were still olive or pea sized clumps of butter in my bowl.

No, no.

We want a good, smooth consistency with not clumps of butter whatsoever. So plan to mix your dough for as long as needed in order to get that butter fully creamed.

While the butter is creaming, you can line up the rest of your ingredients.

Add in the eggs, sour cream (or sourdough discard), and vanilla.

Then add in all those dry ingredients.

Now, I am no professional baker, but over the years I’ve experimented a little on adding the salt, baking powder, and baking soda so before the flour. I’ve tried adding the flour in first, then the salt and rising agents. And I’ve tried dumping them all into the mixing bowl at the same time.

My conclusion: it makes no difference.

Just get those dry ingredients into the mix and start mixing until it forms a good smooth dough.

This dough can be pretty sticky after all that mixing. We needed to do a lot of mixing to get that dough smooth, but now its kind of runny. So put your dough into the refrigerator for about a half hour (or up to 24 hours) to allow that dough to stiffen up again.

Trust me when I say that rolling out sticky dough is no fun. It is just an absolute mess – it will get your countertop sticky, your flour met messy, your rolling pin, as well as any and all knives or cookies cutters.

Don’t do it! Save yourself a bit of a headache and just let the dough cool back down in fridge.

Next is rolling and cutting. This is the fun part, especially if you have a house full of little helpers like I do.

Something about cutting out cookies just brings a lot of joy to children, and even though it can take three times as long, will likely add more dirty dishes to your sink, and most of your cookies won’t look as nice as if you just did it yourself – I always feel the mess of it all is totally worth it!