How to make a sugar cookie cake?

Question by cereal9453: How to make a sugar cookie cake?
I want to make a sugar cookie cake.
I want the cookie to be about the size of a standard baking sheet.
How much of the ingredients will I need?
And how long will I need to bake it for?
Would a regular sugar cookie recipe make enough dough to make this cookie cake?
Please and thank you!

Best answer:

Answer by tod m

Give your answer to this question below!

Posted by in Sugar Cookies and tagged with Cake, Cookie, Sugar | Trackback
  1. Lucja Alina says:

    Big Soft Sugar Cookie Cakes

    1 cup margarine
    2 cups white sugar
    2 eggs
    1 cup milk
    5 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 (16 ounce) can vanilla ready to spread frosting
    colored candy sprinkles


    Preheat the oven to 375 degrees F (190 degrees C).
    In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
    Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
    Sugar Cookies (“Tea Cakes”)


    2 1/2 cups self-rising White Lily or cake flour
    2 sticks (1 cup) unsalted butter, softened
    1 1/2 cups sugar
    1 large egg, lightly beaten
    1 teaspoon vanilla


    Preheat oven to 350°F.

    Put flour in a bowl and make a well in center. Beat together butter and sugar in another bowl with an electric mixer until light and fluffy, then beat in egg and vanilla until blended.

    Add butter mixture to flour and rub it into flour with your fingertips just until dough comes together in a ball (do not overwork dough, or it will be tough). 3Halve dough and work with 1 half at a time. Roll out dough 1/4 inch thick on a floured surface with a lightly floured rolling pin. Cut out cookies with a floured cutter (we used a 2 1/2-inch fluted round cutter), arranging cookies, as cut, 1 inch apart on ungreased baking sheets. Reroll scraps once, using as little flour as possible, and cut out more cookies.

    Bake cookies, 1 sheet at a time, in middle of oven until very pale golden, 12 to 15 minutes. Cool on baking sheet 1 minute, then transfer to a rack to cool 5 minutes if serving warm, or to cool completely.

    Cooks’ notes: · If your kitchen is very warm, you may need to chill dough to keep it from sticking to work surface.
    · Cookies keep in an airtight container 1 week.

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