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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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.



199 Responses to “Funfetti Sugar Cookie Cake.”

  1. #
    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.


  2. #
    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.


  3. #
    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.


  4. #
    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


  5. #
    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.


  6. #
    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.


  7. #
    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.


  8. #
    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!!


  9. #
    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?


  10. #
    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!

  11. #
    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.


  12. #
    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!


  13. #
    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!


  14. #
    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 😀


  15. #
    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!


  16. #
    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.


  17. #
    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!


  18. #
    Marcyposted October 13, 2015 at 6:29 pm

    Question! Would it come out better if you freeze or refrigerate the cookie dough for a few hours or 24 hours? I know that’s what some people do for sugar cookies.


  19. #
    Jessposted November 5, 2015 at 10:22 pm

    Could I double the recipe and bake it on a pizza stone? If so, do you have a recommendation on baking time? Looking forward to making it soon! It looks yummy!


    • Sallyreplied on November 6th, 2015 at 9:00 am

      This cookie cake cannot be baked on a pizza stone. It would spread all over.


  20. #
    Tashaposted December 10, 2015 at 3:47 am

    Can I use this recipe in a mini muffin pan to make a bite sized version?


    • Sallyreplied on December 10th, 2015 at 10:03 am

      Definitely! I’m unsure of the bake time for the mini size.


  21. #
    Taylorposted December 14, 2015 at 5:39 pm

            I made this and it was very runny in the middle. I shook it and everything wobbled. I put it back in oven until it was a little brown and nice on the edges but it is still a little mushy. Is it supposed to be a little mushy?


  22. #
    Loriposted December 28, 2015 at 10:10 pm

    This looks amazing!! :) Was wondering if I could make it gluten free and do you think it would turn out okay?

    Thanks so much!


  23. #
    Lisaposted January 3, 2016 at 10:43 pm

    Hi Sally!  I made the cookie cake tonight and wanted to know how to keep it from cracking and when weighing the ingredients is the measuring cup included in the weight? 


    • Sallyreplied on January 4th, 2016 at 9:42 am

      Lisa, sometimes cracks are inevitable but they can also be a result of overbaking the cookie cake. My food scale zeros out the measuring cup so yes, it does NOT include the cup.


  24. #
    Chrissyposted January 15, 2016 at 12:46 am

    Hi Sally! I really want to make this cookie cake but I have no cornflour and I’m not able to go out and get any. Can I substitute this with flour or will that make the recipe really dry?


    • Sallyreplied on January 15th, 2016 at 7:08 am

      You can simply leave it out and not replace it.


  25. #
    Jillposted January 17, 2016 at 7:39 pm

    This was simply divine!!! Made this with my daughter and it was so simple. Only thing that was different for me was I made it in a springform pan to make it easier to get out and it only took 23 mins to cook. Will absolutely make this again and can’t wait to try some of the other cookie cakes recipes!


  26. #
    Jillposted January 26, 2016 at 10:25 am

    I just had to report back and tell you that each time I’ve made this recipe I get RAVE reviews, everyone loves it!!! So much that my co worker asked me to make 2 of them for a work meeting this week. So I think I will just double the recipe and bake in a 13×9 pan. Fingers crossed that it comes out the same!



  27. #
    Christinaposted February 1, 2016 at 7:42 pm

    Hey Sally, I love your blog! I want to make my friend some cookies for her birthday this weekend, and I was wondering if I could make this cookie batter and just form it into dough balls instead? I saw your soft-baked funfetti sugar cookies, but I don’t really want to go through the trouble of using only one yolk so could I just do this instead? Thanks so much! You’re my fav food blogger :) 


    • Sallyreplied on February 2nd, 2016 at 12:01 pm

      Hi Christina! You can use this dough to make cookies, yes. Enjoy!


  28. #
    Monicaposted February 8, 2016 at 11:39 am

    This looks yummy! My son is wanting me to make this for his birthday treat at school. He has 40 kids in his class! I’m wondering if I could make this in a pizza pan with sides of course? Probably use a 12 inch pan so it will turn out thinner like a cookie and less like cake. What are your thoughts on this? Trying to stretch the recipe I guess and use disposable pans as I will make 4 of these. Please let me know if you think this may or may not work?!? I will need to make these thur Feb 11. Thank you! 


    • Sallyreplied on February 8th, 2016 at 7:37 pm

      Monica, I’ve had readers successfully bake this on a 12-inch pizza pan without issue. I’m unsure of the bake time.


  29. #
    Carlyposted February 8, 2016 at 10:09 pm

    Hi Sally I was wondering if I could bake this in a springform pan! I just wanted to make it easier for me to get the cookie out without breaking it. Is it better to bake in a pie or cake pan or springform? Thanks so much, Carly.


    • Sallyreplied on February 8th, 2016 at 11:03 pm

      Carly, yes absolutely! It would be easier to remove, for sure. Use a 9-inch springform pan. Same bake time.


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