How to Make Sure a Large Sugar Cookie Is Baked Evenly?

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? 

Sweet Prodigy

Original Post

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!

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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 

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