Funfetti Sugar Cookie Cake.

The very best funfetti sugar cookie you’ll ever eat… and it’s the size of a cake! Top with thick vanilla-almond frosting and more sprinkles. 

The very best funfetti sugar cookie you'll ever eat... and it's the size of a cake! Soft, chewy, thick, and topped with vanilla frosting.

It’s my birthday in 15 days. Not like I’m counting down or anything. What?

Is it just me or do birthdays need to be a month-long celebration? A month of sprinkles, presents, balloons, confetti, birthday cards, funfetti nail polish, and cake.

Emphasis on the sprinkles and cake…

Sally's Baking Addiction Funfetti Sugar Cookie Cake - soft, chewy, thick, and loaded with sprinkles and white chocolate chips.

Funfetti Sugar Cookie Cake! This soft-baked, sprinkle-filled giant cookie is so much better than birthday cake!

I can’t even concentrate on what I’m supposed to be typing because I keep staring at these photos. Thankfully this cookie cake is already out of my apartment or I’d go back for slice #2, #3, and heck… even slice #4. Sprinkles are my love language.

Lucky for you (and not your pant size), this cake is dangerously easy. Take my frosted sugar cookie bar recipe, add some white chocolate chips, bake it as a cake, and pipe some frosting on top. Soft-baked center, unbelievably chewy edges, sweet creamy frosting, and enough sprinkles to make my entire cookbook jealous.

I’ve told you about the importance of weighing ingredients before. I cannot stress this enough! You can easily over or undermeasure a cup, but you cannot miscalculate a weight. Having the correct measurements of your ingredients is imperative to the results of your baked goods. Baking is not as forgiving as cooking; there is hardly any room for error. The reason your cupcakes are too dense? You’re likely over measuring your flour. Do not use the measuring cup to scoop the flour out of the container/bag. You could end up with 150% of the correct measurement doing it this way. Rather, using a large spoon, scoop the flour into the measuring cup without packing it. Then, weigh what you have.

In terms of measuring your ingredients, it pays off to be a perfectionist.

Gold Medal Flour

Not all flours are created the same. I use Gold Medal Flour in my cookies and cakes, just like my mom and grandmom did. There’s a reason it’s one of America’s leading flour brands! You’ll need 1 and 1/2 cups (190 grams) of all-purpose flour in this funfetti sugar cookie cake recipe.

Mix the cookie dough up. You’ll notice that the recipe calls for 1 egg and 1 egg yolk. Why? I do this with a few of my cookie recipes because that extra yolk adds so much moisture, tenderness, and chew to the cookie. And it does the same thing to the sugar cookie cake. You’re going to love its rich, tender texture. Each bite will melt in your mouth.

You’ll also notice I add a touch of cornstarch. Trust me on this ingredient! Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough – cornstarch will help your dough remain soft, thick, and puffy during the baking process.

Sally's Baking Addiction Funfetti Sugar Cookie Cake - soft, chewy, thick, and loaded with sprinkles and white chocolate chips.

Press into a pie dish or cake pan and bake for only about 25-30 minutes.

You want to slightly underbake the cookie cake to get that incredible soft interior, as well as to avoid the edges from getting too crispy and brown. 

Sally's Baking Addiction Funfetti Sugar Cookie Cake - soft, chewy, thick, and loaded with sprinkles and white chocolate chips.

Once the cake has cooled, go ahead and frost. I used a simple vanilla frosting here, but I added a touch of almond extract. I feel almond extract is one of the most underrated ingredients in baking. I love it in cookies and cupcakes – and its flavor is easily welcomed in this frosting!

Almond extract is quite potent, so you’ll only need a touch of it in today’s frosting. Don’t rush to the store to buy it though, you may leave it out.

This giant sugar cookie cake is the perfect recipe when you’re looking for something a little different from birthday cake and more special than a batch of sugar cookies. Soft and thick in the center, chewy on the edges, loaded with white chocolate and sprinkles, and topped with the creamiest frosting that’ll ever touch your lips.

Have you ever seen a more perfect dessert? Maybe. 😉

Sally's Baking Addiction Funfetti Sugar Cookie Cake - soft, chewy, thick, and loaded with sprinkles and white chocolate chips.

I’m absolutely making this again in 15 days!

Funfetti Sugar Cookie Cake

Yield: one 9-inch cake

Prep Time: 25 minutes

Total Time: 55 minutes, plus cooling

Print Recipe

The very best funfetti sugar cookie you'll ever eat... and it's the size of a cake! Top with thick vanilla-almond frosting and more sprinkles.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled Gold Medal all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 2/3 cup (120g) white chocolate chips
  • 1/2 cup (80g) rainbow sprinkles (not nonpareils)2

Vanilla Almond Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (150g) confectioners' sugar
  • 2 Tablespoons (30ml) heavy cream or half-and-half3
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract4
  • salt, to taste
  • extra sprinkles for decorating on top


  1. Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. Make the cake: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
  3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
  4. Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal.
  5. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 - 1/4 teaspoon of salt.
  6. Frost the cake as desired, I used a Wilton 1M piping tip to decorate the edges. Using a very sharp knife, cut into slices and serve. This cake goes wonderfully with vanilla ice cream! Store cake in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

Additional Notes:

  1. Room temperature egg and egg yolk preferred. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready. Or just set out when you set out the butter to soften 1 hour ahead of time.
  2. Use regular sprinkles (aka "jimmies") in the cookie cake base. Nonpareils (the little balls) will bleed their color and turn the sugar cookie dough green/purple/brown. I order my sprinkles in bulk here. Feel free to decorate the top of the cake/frosting with nonpareils, though. I also sprinkled some nonpareils on top of the pressed-in dough before baking.
  3. Cream or half-and-half is preferred for creamiest, fluffiest frosting. Keeping that in mind, milk would be an OK substitute if you do not have either on hand.
  4. The almond extract is optional but highly encouraged; I love its flavor combined with the vanilla frosting and buttery sugar cookie cake!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you love giant cookie cakes, give my Chocolate Chip Cookie Cake a try.

Chocolate Chip Cookie Cake with Milk Chocolate Frosting by

For something a tad smaller, try my XXL Funfetti Sugar Cookie!

Giant Funfetti Sugar Cookie

And for an entire batch of cookies, try my Soft-Baked Funfetti Sugar Cookies.

Soft-Baked Funfetti Sugar Cookies

I’m working with Gold Medal Flour to bring you this recipe! Follow on Facebook, Twitter, Pinterest, and YouTube for more recipes. Enjoy! :)

Sally's Baking Addiction Funfetti Sugar Cookie Cake - soft, chewy, thick, and loaded with sprinkles and white chocolate chips.



180 Responses to “Funfetti Sugar Cookie Cake.”

  1. #
    Crystal | Apples & Sparkleposted May 13, 2014 at 4:07 am

    This is a great dessert. My kids would think I was super awesome if I made this for them, and I’d have to count on that because if I was left with nobody to help me eat this, I think I’d be in trouble ; )


  2. #
    Laura@Baking in Pyjamasposted May 13, 2014 at 4:16 am

    I keep meaning to make one of these cookie cakes, I’m seeing them everywhere and they look so good. Only one problem, I eat cookies like their crackers so I think I’d be in danger of eating the entire thing!


    • Sallyreplied on May 13th, 2014 at 8:01 am

      Haha yes, this cake could be a little dangerous!


  3. #
    Jennie @themessybakerblogposted May 13, 2014 at 9:19 am

    There’s no way I’d be able to keep my paws off this cake if it were sitting on my counter. Sprinkles are the best. This is gorgeous!


  4. #
    Jelliposted May 13, 2014 at 9:22 am

    This is so pretty, Sally! It would sure save tons of time on making a birthday cake and I’m sure kids and adults would both love it. Thanks for sharing!


  5. #
    Stephanie Rockposted May 13, 2014 at 9:49 am

    Oh Em Gee!!! I cannot wait to try this recipe! You’re incredibly awesome Sally! :-) <3


  6. #
    Helen @ the crispy croutonposted May 13, 2014 at 11:45 am

    Love the name of this cake! It fit’s so well with its colourful appearance – it certainly would grace any birthday party table!


  7. #
    marcieposted May 13, 2014 at 11:50 am

    I’m a big fan of your funfetti cookies, and I love that you made one giant cookie cake out of the recipe! My kids would go crazy over this. :)


  8. #
    Dorothy @ Crazy for Crustposted May 13, 2014 at 7:42 pm

    Oh my gosh Sally. I’m so in love with this I can’t stand it!


  9. #
    Emily @ Life on Foodposted May 13, 2014 at 8:20 pm

    Cookie cakes are fun to begin with but then you added frosting. Loving it and all the colorful sprinkles. Too cute!


  10. #
    Anisa from The Macadamesposted May 14, 2014 at 5:59 am

    Looks amazing Sally – I love the cookie cakes going round at the moment!
    Thanks for sharing :) Happy Early Birthday!
    Anisa from The Macadames. xx


  11. #
    Kate @ Diethoodposted May 14, 2014 at 10:03 am

    Come on, Sally, it’s your birthday! Go, Sally, it’s your BIRTHDAY!
    YES, please to cookie cakes! With SPRINKLES!! I love this – I could eat the entire thing. Not to worry, I have a treadmill. 😉


    • Sallyreplied on May 14th, 2014 at 10:07 am

      Woot woooooot! 😉


  12. #
    MacKenzieposted May 14, 2014 at 4:41 pm

    This looks great! I think I’m going to make it for a birthday party at work! Do you have any tips for getting it out of the pie pan and onto a serving platter without any disasters? Thanks!


    • Sallyreplied on May 14th, 2014 at 5:20 pm

      Just run a knife around the edges and lift up as you go – the cookie cake comes out easily. Enjoy!


      • MacKenziereplied on May 15th, 2014 at 8:20 am

        Sounds easy enough–thank you!

  13. #
    dinaposted May 14, 2014 at 4:59 pm

    this looks so fun!


  14. #
    Carolineposted May 15, 2014 at 11:55 am

    Hi Sally,
    I love your website! Quick question, do you think this recipe would work properly if I doubled it and used a pizza pan? I want to repurpose for a birthday cake.


    • Sallyreplied on May 15th, 2014 at 4:35 pm

      No need to double the recipe for a pizza pan, unless yours in considerably larger than a standard 12 inch pan. And baking on a pizza pan should work – though I’ve never tried it before so I cannot say that with 100% certainty. Let me know if you try it.


  15. #
    Jeanposted May 15, 2014 at 4:13 pm

    Okay,so I have sprinkles left from making your cake for my daughter’s 30th birthday tomorrow. I might as well make this too! Can’t waste the sprinkles. Of course, I know they won’t go bad.


    • Sallyreplied on May 15th, 2014 at 4:20 pm

      Might as well! 😉 One can never have too many sprinkle cakes… right?


  16. #
    kellyposted May 15, 2014 at 7:39 pm

    I made it yesterday and its just as good as it looks! Thanks so much sally! P.S. I can always tell when its your recipes on pinterest, always so bright/colorful. You have WONDERFUL photography skills! All of your recipes look so AMAZING! :)


  17. #
    Angelineposted May 17, 2014 at 1:24 pm

    Can I say that I am addicted to your website…Why must you post such amazing recipes? Not so good for my waistline or budget! I love to bake and I love to try new recipes, however my daughter now has a milk protein allergy which means she cannot have ANYTHING made from milk including BUTTER :( What types of recipes can I substitute butter flavored Crisco for?


    • Sallyreplied on May 17th, 2014 at 2:46 pm

      Hi Angeline! Thanks for the kind words. :) Actually, butter flavored shortening would be fine here in this recipe. I typically don’t prefer it as a sub for butter but in this recipe, it works. Hope your daughter enjoys!


  18. #
    Natalie Munroeposted May 18, 2014 at 10:32 pm

    Made this tonight (sans icing this time as my 6 year old doesn’t like icing–can you believe that?) to celebrate finishing the first draft of my novel and as a little “thank you” to my family for putting up with my single-minded focus this past week as I locked myself away revising.
    Both my daughters gobbled it up and had seconds and my husband turned to me and said, “I could honestly eat that entire thing. I mean it. Like, without breaking a sweat.” Ah, the sweet taste of success! Thanks for another great recipe!


    • Sallyreplied on May 19th, 2014 at 7:35 am

      Congrats on completing the first draft of your novel Natalie!! You certainly deserve a huge sprinkle-filled cake to celebrate. That’s incredible. I don’t blame your husband. This cake is so good, it’s scary. I easily polished off two servings the 2nd time I made it and then went into a sugar coma haha.


  19. #
    Rachael Hposted May 19, 2014 at 1:22 pm

    Sally!! This was so birthday-liciously perfect! We share the same birthday month and I went to the in-laws for crabs last night and brought this beauty along. I’ve figured out a few things after licking my plate clean. 1) You are one heck of a baker. 2) Baking for my own birthday is my new favorite thing 3) Nothing makes me happier than dumping all those sprinkles into batter. Keep up your fabulous work. You’re 4 for 4 so far for the recipes I’ve tried.



    • Sallyreplied on May 19th, 2014 at 4:50 pm

      YES! I bake for my own birthday too. Who cares! So happy you enjoyed this cake. I agree, pouring sprinkles into batter is pure happiness. Happy early birthday!


  20. #
    agustinaposted May 22, 2014 at 6:35 pm

    so in a couple of weeks is my niece’s birthday and i wanted to make one of these. But I decided to try it out today so big question. Can i skip the part where you use chocolate chips? and if I don’t have baking soda, can I just use mor baking powder?


    • Sallyreplied on May 23rd, 2014 at 5:55 am

      You may leave out the white chocolate chips, but not the baking soda.


  21. #
    Deeposted May 25, 2014 at 3:51 pm

    Very yummy and super cute. I used scale to measure all dry ingredients.


  22. #
    Angel T.posted May 26, 2014 at 1:41 pm

    I made this yesterday and it was truly amazing!! I piped cream cheese icing on top and used the Springtime edition Nestle chocolate chips(i didn’t have sprinkles but these were just as colorful!). It was great! However, I partly melted the butter like you explained in your post about how to make chewy chocolate chip cookies to make it no-mixer and it turned out chewy even though I didn’t cream the butter…


  23. #
    Lara Kerrposted May 27, 2014 at 12:02 am

    Is the weight of the flour including the measuring tools or were they tared out?


    • Sallyreplied on May 27th, 2014 at 5:01 am

      Yes. The scale is zeroed out before adding the flour to the cups.


  24. #
    jenna @butterlovescompanyposted May 30, 2014 at 11:29 pm

    this is so pretty!!! Love love love sprinkles. I would print this out and put it on my wall.


  25. #
    Sarah Bposted June 1, 2014 at 12:18 am

    I made this funfetti sugar cookie cake today and it was amazing! I took it to a friend’s house for a BBQ and everyone liked it. It was very easy to make and since I bake often, I already had most of the ingredients. I’ve made many recipes from this site and all have turned out really great, but this is my favorite so far. Eventually, I’ll get my hands on a copy of the cookbook and bake my way through it! Whenever I’m looking for a new recipe, this site is always my first (and usually only) stop! I’m addicted to Sally’s Baking Addiction :)


  26. #
    marielposted June 5, 2014 at 11:16 am

    Hi Sally! I could use this frosting recipe to decorate regular sugar cookies, right? I’m making a huge batch for a graduation party and need yellow and blue frosting… I trust your recipes the most! :)


  27. #
    marielposted June 5, 2014 at 11:28 am

    Hey Sally! I can use this frosting recipe to decorate regular sugar cookies, right? I am making tons of sugar cookies for a graduation party and I want to frost them with yellow and blue frosting (high school colors). I trust your recipes the most!! :)


  28. #
    Liz Bernardposted June 9, 2014 at 8:49 pm

    We should become best friends immediately! Any person who can use sprinkles and cookie cake in such a FABULOUS way deserves a Nobel Peace Prize.

    My bday is coming up and I’ve decided this will be my cake. Haven’t decided if I’ll share it though…. 😉


    • Sallyreplied on June 9th, 2014 at 8:50 pm

      Happy early birthday! Enjoy, Liz.


  29. #
    Lindseyposted June 14, 2014 at 6:00 pm

    Just made this doubling the recipe and using a disposable cookie sheet and it turned out beautiful! Great directions thank you!


  30. #
    Rachewbaccaposted June 22, 2014 at 11:12 am

    Sally, made this today for a friend’s birthday and turned out GREAT!


  31. #
    Aubreyposted June 24, 2014 at 7:10 pm

    Very rarely do my attempts at a recipe come out like the lovely pictures I see online, but this one was a bullseye! My boyfriend is already asking me to make it again. :)


  32. #
    Hayleyposted June 29, 2014 at 11:48 am

    I finally got around to making this — it was for my grandmother’s 90th! And everyone was impressed by not only how good the cake tasted, but how pretty it was! I piped my frosting into the cake like you did in the pictures, with a little dollop of it in the middle of the cake too. It was fantastic! My mom kept taking photos to post on Facebook but my grandmother just wanted to “eat the darn thing already!” 😉


  33. #
    Kristin Joynerposted July 1, 2014 at 3:11 am

    Can you recommend a gluten free flour I can use in this recipe?


  34. #
    Amandaposted July 3, 2014 at 3:04 pm

    Hi! I’m making this tonight for my niece’s birthday! Did you sprinkle nonpareils on top of the dough before baking?


    • Sallyreplied on July 3rd, 2014 at 3:53 pm

      Yes – after pressing into the pan, I did sprinkle a bit on top. And then more after baking.


  35. #
    Samiraposted July 7, 2014 at 11:20 am

    Do you know how to get the cookie softer? Do I add shortening or what? If i do how much of it for this recipe? I baked mine today for 30 minutes and they’re hard now (after 3 hours) they taste good but I think I overbaked.


    • Sallyreplied on July 7th, 2014 at 3:05 pm

      Hi Samira, it does sound like the cake was over baked. It should be very soft. You can add a little extra cornstarch (up to 1 Tablespoon) – that may help with softness. I don’t suggest shortening.


  36. #
    Alysaposted July 19, 2014 at 3:49 pm

    I love your recipes!! I want to make a cookie cake for my little sister’s 6th birthday next week with white chocolate M&Ms inside… Which cookie cake would you recommend for the M&Ms and taste wise (aka your favorite out of the two cookie cake recipes)?


    • Sallyreplied on July 20th, 2014 at 4:52 pm

      Either would be delicious Alysa! The chocolate chip cookie cake would be extra delicious with white chocolate M&Ms though.


  37. #
    Hazelposted July 20, 2014 at 6:48 pm

    me and my friend will be making this on Wednesday and I was wondering that if you double the recipe would I need to double the cooking time? if not, how long? thank you x


    • Sallyreplied on July 20th, 2014 at 7:35 pm

      If you are making two cookie cakes, you do not need to double the bake time.


  38. #
    Shannonposted July 27, 2014 at 8:19 am

    I made this last night and it is one of the prettiest desserts that I have ever made. And my daughters said it was delicious! Thank you for another great recipe. I always look forward to trying a new recipe from you.


  39. #
    Efrain- RookstoCooksposted August 8, 2014 at 4:46 pm

    I always see chocolate chip cookie cakes, but never ones made with a sugar cookie base. I’m sure my girlfriend will love this as much as I do! Thanks for the recipe; also, I love your pictures~


  40. #
    Annposted August 9, 2014 at 12:49 pm

    I second your thoughts about almond extract!! It makes things so much more special! This is such a fun treat – thanks for sharing. :)


  41. #
    Amberposted August 12, 2014 at 2:19 pm

    Can I use sugar cookie mix for this recipe? I have some I would like to use up.


    • Sallyreplied on August 13th, 2014 at 10:37 am

      That would be fine, Amber. I’m unsure if the bake time will be different. I would keep an eye on it in the oven.


  42. #
    Helen Chuposted August 14, 2014 at 4:10 pm

    Hello! Would artificial almond extract be fine? Did u use artificial or pure?


    • Sallyreplied on August 15th, 2014 at 12:17 pm

      I use pure, but imitation is fine. I use it sometimes when I don’t have the chance to go out and get the pure stuff.


  43. #
    Aprilposted October 26, 2014 at 9:01 pm

    Made this yesterday. Very yummy. Only think I did different was making cream cheese frosting. Thanks for sharing.


  44. #
    Christinaposted December 18, 2014 at 9:12 am

    Made this for church as our Happy Birthday Jesus cake! A-mazing!!! Just had a piece with my coffee this morning. Yum


  45. #
    Jessicaposted December 29, 2014 at 2:35 pm

    This looks like such a pretty recipe. I’d like to make it to bring to a New Year’s party, but I have a question about the eggs. You specify 1 large egg + 1 egg yolk. If there a reason why it wouldn’t be two whole eggs? I’m assuming it would affect texture and/or moisture? You’ve never steered me wrong yet so this is more of a curiosity question.


    • Sallyreplied on December 29th, 2014 at 5:02 pm

      Yep! 1 extra egg yolk = extra chew, extra moisture, extra richness.


  46. #
    Sophieposted December 31, 2014 at 9:16 am

    Beautiful recipe! Mine hasnt quite turned out like yours, mine is brown and more cakey, would I be right in saying a lower temp and less flour is needed? Possibly more tine beating the butter.



    • Sallyreplied on January 1st, 2015 at 6:17 pm

      Hi Sophie. I would slightly reduce the flour, yes. It also sounds like the cookie cake was overbaked. So, maybe a few less minutes as well.


  47. #
    Shanon Billsposted January 18, 2015 at 9:49 am

    I am wanting to make this recipe in a heart shaped pan. Do you think that I should double the recipe? If so, do I alter baking time?


    • Sallyreplied on January 18th, 2015 at 6:53 pm

      I’m unsure of the size of the pan (8 inch width?). If it is similar to this, it should work without doubling. I’m unsure of the baking time.


  48. #
    Heatherposted January 19, 2015 at 2:34 pm

    I finally made this cookie this weekend for a friends birthday (been eyeing the recipe up!). It was excellent! Very sweet and soft!! Everyone loved it and there was none left at the end of the party!! I found your blog a year ago and make some of the reese’s peanut butter cookies. love reading you stuff and your pictures are fantastic!!! Thanks!!


  49. #
    Jazzposted January 30, 2015 at 10:51 pm

    Do you think doubling this recipe and baking it in a larger rectangular pan would work well?


  50. #
    CraftyBaker333posted February 5, 2015 at 7:57 pm

    Hi! This cake looks really delicious and amaze!!! I really want to make this for my sisters b-day this weekend but i have to make it maybe an hour or two before hand so i was wondering if anyone knew how long this cake (and frosting) can be stored for and where it should be stored? Thanks!:)


    • Sallyreplied on February 6th, 2015 at 10:09 am

      You can keep the baked cookie cake at room temperature covered tightly for up to 1-2 days. Cover and refrigerate the prepared frosting for 1-2 days before using.


      • CraftyBaker333replied on February 6th, 2015 at 6:13 pm

        thanks so much! Im so excited to make this!

  51. #
    Saruposted March 29, 2015 at 12:49 pm

    Hi! Sally.
    This cookie cake looks delicious. I want to try it without egg as I’m vegetarian. Could u pl tell what is the substitute of egg for this recipe.


  52. #
    Maryposted April 23, 2015 at 3:03 pm

    i just baked this and it’s fantastic! Didn’t use the frosting – it’s plenty decadent unfrosted!


  53. #
    Keshiaposted May 12, 2015 at 7:22 pm

    I made this last weekend and it was fantastic! I followed the recipe word for word and everything worked out great. I did put icing all around the cake instead of just on the edges though. The cake was so soft and the almond extract really made a difference in the icing. I will definitely be making this again and I totally recommend it to everyone else!


  54. #
    Missyposted May 23, 2015 at 10:52 am

    This was PERFECTION. My little one loved it as did I. I’ve been looking everywhere for a recipe just like this and this was exactly what I wanted. I halved it with one full egg and it came out great. Highly recommend for those with a sweet tooth like myself 😀


  55. #
    Erin M.posted June 10, 2015 at 6:00 am

    Hi Sally! I made this last year for my sister’s birthday and she’s requesting it again this year! I’m thinking of doubling it into a 2 layered cake…I’m excited to try it! Thank you for the great recipes!


  56. #
    Heatherposted July 24, 2015 at 9:05 am

    I’ve been searching for a sugar cookie cake recipe and, while I’ve found other recipes, this one seems to get the best reviews. The problem is two of my kids don’t like white chocolate or sprinkles. Can I just leave the white chocolate chips and sprinkles out of the recipe? Seems like that would leave me with a plain cookie, which is the goal. Should I adjust anything else to add or substitute for flavor?


    • Sallyreplied on July 24th, 2015 at 9:39 am

      You can leave both out. There is plenty of vanilla flavor in the cookie. You can try adding 1/2 teaspoon almond extract if you’d like. Unsure if your kids would like that though! It’s wonderful in sugar cookies.


  57. #
    Jillposted August 29, 2015 at 7:17 am

    How do you think this would taste with pumpkin spice chips instead of white? Or chocolate chips?


    • Sallyreplied on August 29th, 2015 at 9:05 am

      Sounds delicious!


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