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. 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. 🙂

  2. 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!” 😉

    1. I have no idea – I don’t bake with gluten free flours. Here are my naturally gluten free recipes if you are interested:

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

  4. 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.

    1. 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.

  5. 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)?

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

  6. 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

  7. 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.

  8. 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~

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

  10. 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.

  11. 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.


    1. 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.

  12. 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?

    1. 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.

  13. 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!!

  14. 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!:)

    1. 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.

  15. 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.

  16. 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!

  17. 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 😀

  18. 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!

  19. 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?

    1. 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.

  20. 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.

  21. 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!

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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