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. 

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on

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…

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on

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.

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.

Sugar cookie cake cookie dough on

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on

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. 

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on

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. 😉

Funfetti sugar cookie cake topped with vanilla almond frosting! Soft-baked cookie pizza with lots of rainbow sprinkles! Recipe on

I’m absolutely making this again in 15 days!


Funfetti Sugar Cookie Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: one 9-inch cake
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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 yolk*
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 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)*

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-half*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract*
  • salt, to taste
  • optional: 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.


  1. Eggs: 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. Sprinkles: 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. 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: 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. Almond Extract: The almond extract is optional but highly encouraged; I love its flavor combined with the vanilla frosting and buttery sugar cookie cake!


  1. Good Monday Morning Sally,

    I made the chocolate chip cookie cake (2 of them) for my daughter’s 13th birthday celebration and they were a HIT!! I not only took before pictures, I also took after pictures to show how little was left. Her guests kept asking for seconds, and some even wanted thirds!! It was dangerous to have any leftovers at home since it was hard to stop at a bite or two. 🙂

    My teenage daughter needs to make a dessert for tomorrow, to welcome the new students joining her middle school’s “Kids for Character” organization. I suggested a cookie cake but then realized that it may be easier to make individual cookies…so she is going to make your funfetti sugar cookies with the organization’s initials on them.

    Yes, I introduced her to your recipes! She is so excited!! She always sees me baking for other people and so she wants to start doing the same….following in my footsteps makes my heart smile. Seeing all these sprinkles makes me smile as well!

    Happy, Happy (early) Birthday from central Texas!!

    Have an awesome Sprinkle of a day! 🙂


    1. So sweet, Kathryn! I’m glad you got your daughter hooked on my recipes. Those cookies she is making for tomorrow will be just perfect. Next time you need a baked good, you should make this cake together!

      1. Post baking report…my daughter made your funfetti sugar cookies and oh my goodness, she is happy as a clam!! They came out SO good…slightly chewy, moist, and full of sprinkles! What a colorful delight! I bet they will go fast tomorrow – those 7th graders won’t be able to control themselves. 🙂

        I am in charge of my 5 year old son’s Pre-K graduation celebration in just a few weeks and my dessert planning brain is already in full swing!! I will be making/offering a variety of desserts since it is hard to just choose one. When my son’s preschool teacher interviewed him for a Mother’s Day “report” that she read to me last week (all the moms got a report and we had to figure out which report described which mommy), my son said that “my mommy is always baking and cooking food for other people…”. Little people are like sponges…they know much more than we can ever imagine. 🙂

        I’ll report tomorrow how the cookies were received. I bet $5 that the cookie container will come home empty. 🙂

  2. This just looks like so much fun! I can’t wait to try it for my kids (and me too)!

  3. We have the same birthday!! And this looks absolutely amazing! For my birthday last year I made your chocolate cake and it was so good!

  4. What? Birthday countdowns? Nooooo, I don’t know anything about that 😉
    Oh, and eating a bowl of vanilla frosting? I know nothing about that either. You paired the best of the best together in this recipe Sally!

  5. Birthdays totally are a month long celebration-so this funfetti sugar cookie is soooo perfect for your upcoming bday!!! It’s happy and pretty and taaaasty!

  6. I, for one, totally believe that birthdays should be celebrated as long as possible. Birthday week? Birthday month? Oh yes. All for that. I bet this cake is amazing! I made your funfetti sugar cookies a couple weeks ago to send to a friend to congratulate her on her engagement (celebrations require sprinkles, as I’m sure you’d agree), and I of course had to sneak a couple cookies before sending just to make sure they tasted good. Sadly, they were phenomenal, so I had to send them to my friend instead of keeping them all for myself 😛

    1. So sweet of you to send your newly engaged friend those cookies. They are certainly celebratory cookies, right?! Maybe you should make them this cake next! Or just make it for yourself… just because.

  7. Happy Almost-Birthday! I don’t think anyone would disagree with month-long birthday celebrations. This cookie cake looks so perfect for a birthday! Or any day. I love the way it looks with that frosting and all the colorful sprinkles. I love all the details you give about making cookies too. Super helpful! 🙂

  8. Your birthday is the day before mine!!! No wonder we have so much in common! 🙂
    Happy birthday and I will most definitely be making this on my special day. Although, I traditionally have an apple pie for breakfast every year… I am willing to switch it up for any of your amazing recipes!!

    P.S.- I love this font, what is it?

    1. Alex, we do have a lot in common because apple pie is my favorite dessert of all time! Too funny. Which font are you referring to? My blog text is Georgia.

      1. Oh my goodness a reply!!!! Ahh! This is so exciting! I was referring to the font that appears when I am typing my comment. It changed font when it is published. It may be Calibri? It’s not a big deal though. Thank you so much for just being so awesome! I love you haha <3

  9. These kind of cookie cakes are so cute!! 🙂 For some reason I’ve never made one myself. Cookies? Yes. Cakes? Heck yes. But a cookie cake is still on my to do-list (it’s long.).

    I gotta say that this recipe could totally be the recipe I use for my first ever cookie cake. And soon! I love everything cute, colorful and out of the ordinary when it comes to baking! 🙂

    PS. I totally love your blog! Such an inspiration to me and helped me make up my mind and start my own baking blog some time ago. So thank you!:)

  10. Very pretty! I saw this on your instagram account this morning and immediately went to the store to get what I needed to make it. It just came out of the oven….waiting for it to cool, then I will pipe on the frosting, and then EAT it! 🙂

  11. I wish it was my birthday so that I’d have an excuse to bake and eat this entire giant cookie cake! What a lovely way to celebrate your birthday month, Sally! 😉

  12. I COMPLETELY agree with you on almond extract. I use it a lot and the almond frosting is what pulled me towards this post. The cookie looks amazing too, but I just want to stick my face in a bowl of the frosting lol.

  13. Happy early birthday, Sally! The cake looks incredible, I need to show my friend this so we can make it ASAP!

  14. Sally! I absolutely love your blog, and this recipe looks mouthwatering! I was wondering if you happened to have a Lemon Meringue Pie recipe? Because I cannot seem to find the perfect recipe! Thank you and happy early birthday!

  15. My husband and I share a birthday at the end of May and I have already requested this as my birthday treat! His will be something with peanut butter! Thank you for the wonderful inspirTion!

    1. Gina, I have to make a peanut butter cookie cake next! That’s so nice you two share a birthday. I love that!

  16. That is the most festive thing ever! I’ve got to pin to make for the next birthday celebration!

  17. Birthdays are the best. The. Best. I, too, like to get a birthday countdown going. Like most things in life, the anticipation is more than half the fun. So why not?!

    Also, because they’re so wonderful but we only get one a year, I’ve instituted the UNbirthday celebration in my household. My husband and daughters’ birthdays are in January and March, and mine is is November. But that’s a big stretch of sad, non-birthday-celebration time in the year. So when the days start to drag, someone gets a surprise UNbirthday (like in Alice in Wonderland.) On that day, the UNbirthday celebrant gets a couple baubles from a place like 5 Below, and a full tea party (complete with homemade scones, finger sammies, and the like) and/or a really elaborate cake. Just because. It’s loads of fun. This giant cookie could double as part of the tea party AND the cake. Loving it!

    And a happy birthday countdown to you, Sally! (And a very merry UNbirthday to you, while we’re at it!)

    1. Natalie, you are a genius. I LOVE the idea of an UNbirthday celebration! Both of our birthdays are in the summertime, so maybe I can surprise him with an UNbirthday cake in January next year. Love your idea. How fun for your daughters, too! Hope you had a wonderful Mother’s Day.

  18. I am loving the sprinkles! This looks like a fun treat to make! Anything with sprinkles is a plus in my opinion!

  19. Happy early birthday Sally!! I always turn my birthdays into birthday weeks, but I love your idea of a birthday month! Especially if it means I can have more excuses to eat dessert… You know how much I love cookie cakes! Just a little nibble here… And evening up that edge there… And an extra bite or two over here… Before I know it, half the cake will be gone! 😉 Hope you have some extra special plans with Kevin, friends, and family in the next 15 days!

    1. I knew you’d agree with me about the birthday month celebration Amy. 😉 Kevin and I are headed to Colorado in a few weeks for a little “pre-wedding” vacation! It’s my birthday present.

      1. That’s so fun; have a wonderful time! I remember you mentioning Kevin rescued Jude in Colorado; are you visiting friends or family then too?

  20. Happy (almost) birthday Sally! You definitely deserve a month long celebration! My little sister’s birthday is just before yours (24th May) and I am in charge of the birthday cake this year – GF chocolate cake with salted caramel buttercream! I’m sure there might be some extra room on the table for this cookie cake too 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally