I plan on baking a large sugar cookie (approx. 9" x 17") that needs to be edible. I'm thinking it should probably be a bit thicker for stability. What is the best way to prepare and bake a large sugar cookie so that the middle and edges are baked evenly and all the way through?
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Bake it at a lower temperature and slightly longer; also rotate it regularly in the oven to ensure even browning. When cool, reinforce the back side with royal icing and/or cardboard as Econlady noted above.
Econlady posted:Last year I did a 16 inch gentleman bunny and I baked him in one piece. When he was cool I attached him to a cake board. I decorated him on the cake board and transported him that way. I covered him with lots of plastic wrap. Good luck!
Julia M. Usher posted:Bake it at a lower temperature and slightly longer; also rotate it regularly in the oven to ensure even browning. When cool, reinforce the back side with royal icing and/or cardboard as Econlady noted above.
Thank you @Econlady @Julia M. Usher That is good information and helps a lot 
