Giant Heart-Shaped Sugar Cookie with Raspberry Buttercream

This Giant Heart-Shaped Sugar Cookie with Raspberry Buttercream is a soft, buttery oversized cookie topped with smooth, fruity raspberry buttercream piped in a beautiful decorative pattern. Made as one large cookie instead of individual cookies, it’s perfect for Valentine’s Day, anniversaries, or any special celebration where you want a dessert that truly stands out.

Ingredients

For the Giant Sugar Cookie

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

For the Raspberry Buttercream

• 1 cup unsalted butter, softened
• 3–3 1/2 cups powdered sugar
• 1/4 cup thick raspberry jam or reduced raspberry puree
• 1 teaspoon vanilla extract
• Pinch of salt
• Pink food coloring (optional)

Preparation Steps

Step 1: Prepare the Cookie Dough

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract and mix until fully combined.

Step 2: Add Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix just until a soft dough forms.

Step 3: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 30–45 minutes. Chilling helps the giant cookie keep its heart shape while baking.

Step 4: Shape the Giant Heart

Preheat the oven to 350°F (175°C). Roll the chilled dough on parchment paper to about 1/4–1/3 inch thickness. Cut one large heart using a jumbo heart cutter or carefully shape by hand.

Step 5: Bake

Transfer the parchment with the heart cookie onto a baking sheet. Bake for 14–18 minutes, until the edges are set and just lightly golden. Do not overbake. Let cool completely.

Step 6: Make the Raspberry Buttercream

Beat butter until creamy. Gradually add powdered sugar, then mix in raspberry jam, vanilla, salt, and food coloring if using. Beat until smooth and pipeable.

Step 7: Decorate

Transfer buttercream to a piping bag fitted with a star tip. Pipe small rosettes or stars across the entire heart cookie. Chill briefly to set the buttercream if needed.

Variations

• Use strawberry jam instead of raspberry
• Add lemon zest to the cookie dough
• Drizzle white chocolate over the buttercream
• Fill the center with jam before piping
• Tint buttercream in ombré shades

Serving Suggestions

• Slice like a cookie cake and serve on a platter
• Package whole as a gift
• Use as a Valentine’s table centerpiece
• Serve with coffee, tea, or milk
• Add candles for a cookie-style celebration cake

Prep Time / Cooking Time / Total Time

Prep Time: 30 minutes
Cooking Time: 16 minutes
Decorating Time: 20 minutes
Total Time: About 1 hour 6 minutes

Nutritional Information (Per Slice)

Approx. 320 calories
16g fat
40g carbohydrates
3g protein

Conclusion

This Giant Heart-Shaped Sugar Cookie with Raspberry Buttercream is a stunning, shareable dessert that combines classic sugar cookie flavor with fruity, creamy frosting. It’s easy to make, beautiful to decorate, and perfect for Valentine’s Day or any celebration filled with love.