Giant Cowboy Cookies has made a name for itself in the cookie industry. This is thanks to our dedication to providing quality products and delicious desserts for all our customers. We know how much you love your cookies, and we want to be sure that you get them every time. That’s why we have set up an online store where you can order Giant Cowboy Cookies right from the comfort of your home!

The biggest cookie you’ve ever seen, this giant version of everyone’s favourite cowboy cookie is a showstopper! While it may seem like a daunting task to make such a big cookie, following the steps below will help ensure your success!

Giant Cowboy Cookies have made their way from the kitchen of our friends, Jamie, and Rachel, to yours! With a little practice and some patience, you too can make these enormous cowboy cookies. Here are some tips for perfecting your baking skills.

Make sure you have enough space in your oven

Use a cookie sheet that is big enough to hold all of the dough balls at once, so they bake evenly. You’ll also need tongs or a spatula to transfer them onto parchment paper after they’ve cooled off a bit.

Once they’ve cooled completely on their own (or if you’re feeling extra adventurous), try rolling them in sprinkles before serving!

What Are Cowboy Cookies?

A cowboy cookie is a type of cookie that originated in the United States. It is made with pecans, chocolate chips, and coconut. These cookies are usually baked in a pan and eaten as a snack or dessert.

Giant cowboy cookies are a popular cookie in the United States. They are usually made with pecans, chocolate chips, and coconut. The mixture is baked in a pan and served as a snack or dessert.

Your Shopping List for Giant Cowboy Cookies

You’ll need the following ingredients for your giant cowboy cookies:

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened at room temperature

This Is How to Make Giant Cowboy Cookies

Here are the instructions for making Giant Cowboy Cookies, from start to finish:

Using a cookie scoop, make even-sized balls of dough. Try to keep them all about the same size so they will bake evenly. (More on that later.)

Bake at 350°F for 10–12 minutes, or until golden brown on top. Let cool for at least 10 minutes before frosting; otherwise, your frosting will melt right off!

Frost with whatever you like buttercream is traditional but there are tons of options out there if you want to go a little crazy with it. I recommend sticking with one flavour per batch so that they don’t taste too much alike after they’re baked and cooled down again: think orange zest vs lemon zest vs almond extract vs dulce de leche (just kidding). If possible, use an offset spatula instead of an icing knife because it makes it easier when spreading decorations like stars onto each cookie without messing up their shape too much; also chopsticks can be helpful too, just try not using toothpicks though because those tend not to work very well as decorating tools due to how small they are compared against regular sized ones; finally make sure not eat off all your cookies before they have time enough time set properly before serving them up!

Make Ahead Instructions for Giant Cowboy Cookies

Make the dough:

In a mixing bowl, cream together butter, sugar, and vanilla extract until smooth. Add eggs one at a time and beat well after each addition. Add flour in batches, mixing just until incorporated. Shape into two equal disks on parchment paper, wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Make the filling:

In a small bowl (or wide-mouth jar), mix marshmallow creme with butter until smooth; stir in powdered sugar and corn syrup to create an even consistency. Refrigerate for at least 30 minutes.

Bake giant cowboy cookies:

Preheat oven to 350 degrees F (176 degrees C). Line two baking sheets with parchment paper or silicon mats; set aside. Roll out one disk of dough between two sheets of parchment paper until it is very thin – about 1/8-inch thick (0.3 cm). Remove the top layer of parchment paper from the rolled cookie dough layer. Cut out as many large circles as possible from this piece using a large biscuit cutter or similarly shaped objects such as a juice glass or rimmed soup bowl that has been dipped in flour and then tapped against your work surface before each cut so that it doesn’t stick! Transfer cookies carefully onto the prepared baking sheet by gently peeling away excess around the edges with your fingers, if necessary, then removing any stubborn pieces left behind quickly before they bake onto the cookie unintentionally! Repeat steps 2 through 4 until all dough has been used up – you should have 12 large circles per batch cooked side-by-side here depending on how much mounding takes place during the rolling process which will vary based on humidity levels in the kitchen, etc but should still yield around 60 total once baked so plan accordingly when making these ahead of time because they’re not great reheated unless microwaved briefly first.

Tips for Perfect Giant Cowboy Cookies

You can make cowboy cookies at home with a few simple tips. If you’re interested in making your own giant cowboy cookies, use the right size cookie cutter (5-6 inches). Also, be sure to use a cooling rack so that they’ll dry evenly and not get soggy. As far as ingredients go, you’ll need 1/2 cup butter and 1/2 cup shortening (or 1/3 cup vegetable oil), 2 cups white sugar, 2 eggs, 3 teaspoons vanilla extract, and 4 cups all-purpose flour.

Mix the flour with baking soda and salt until well combined, set aside. In another bowl combine sugar with butter and shortening or oil until smooth, add eggs one at a time beating after each addition until fully incorporated into the mixture before adding more eggs, you want this batter nice and fluffy! Then add vanilla extract then fold in dry ingredients using a wooden spoon just until combined, don’t overmix!! Gently knead the dough into a ball shape then wrap it in plastic wrap; refrigerate for at least 3 hours before rolling out onto floured surface about 1-inch-thick cut-out shapes using a 5–6-inch round cookie cutter which should yield about 10 cookies per batch place on parchment lined baking sheet bake 8-10 minutes depending on the size of cookies once cooled move off the parchment paper onto a cooling rack (if desired) allow additional drying time if desired prior serving.

This is how to make massive giant cowboy cookies

We can’t even begin to explain how much we love making these giant cowboy cookies and seeing the reactions when people get their hands on them. They’re so big, they always look like they’re going to break, but they never do! You don’t need any special equipment or ingredients; use your kitchen staples and some basic techniques and you’ll have a showstopper cookie in no time.

To start off with, line two baking sheets with parchment paper or silicon matting. Then set aside a small bowl of icing sugar (we use Wilton’s White Icing Gel) for dusting your hands before you roll out the dough and another small bowl for dipping the end of each log into before pressing it down onto its own baking sheet when you’ve formed each one.

Conclusion

Giant Cowboy Cookies are a popular product that has made its way into the homes of Americans everywhere. They’re an easy way to make your house smell like cookies, or even just make it smell better.