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.
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…
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.
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.
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.
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. 😉
I’m absolutely making this again in 15 days!
Yield: one 9-inch cake
Prep Time: 25 minutes
Total Time: 55 minutes, plus cooling
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.
© 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.
For something a tad smaller, try my XXL Funfetti Sugar Cookie!
And for an entire batch of cookies, try my Soft-Baked Funfetti Sugar Cookies.