Sink your teeth into this delicious, chewy, Homemade Sugar Cookie Cake and celebrate! This easy cookie cake with sprinkles is perfect as a birthday cake, a sliceable Christmas cookie, or just as a go-to dessert recipe!
Festive and sweet, this nostalgic treat will transport you back in time. Brightly colored sprinkles fill the sweet and chewy dough, while a simple border of frosting adds the perfect touch of extra richness to the dessert without overwhelming it.
Ingredients for a Sugar Cookie Cake
- Butter - It gives the sugar cookie cake flavor and fat to make a perfect dough.
- Granulated Sugar - White table sugar gives the sugar cookie its traditional sweetness and texture.
- Light Brown Sugar - A little bit of brown sugar adds chewiness.
- Large Eggs- While the type of eggs you use doesn't matter so much, the size of the egg does matter. This recipe was made using large eggs.
- Vanilla Extract - This gives your cookie its traditional sugar cookie flavor. If you want something a little different, you can use almond extract instead.
- All-Purpose Flour - This recipe was only tested with all-purpouse flour.
- Baking Powder - It helps the cookie cake rise, so it's not flat and hard.
- Salt - While this always helps intensify the flavor, it also makes the chemistry of the cookie work.
- Rainbow Sprinkles - You can use any sprinkles you like - match them to a holiday or event!
See the recipe card for exact measurements.
Ingredients for Vanilla Frosting
- Butter - It adds flavor but can get a little soft in frosting, so we also use shortening.
- Vegetable Shortening - Adds body and a higher melting point. I prefer to use the Crisco shortening sticks. Butter can be use as a substitute.
- Vanilla Extract - The most important flavor in vanilla frosting - make sure you use good quality vanilla.
- Powdered Sugar - Also known as confectioner's sugar, this ingredient makes your frosting smooth and not grainy.
- French Vanilla Liquid Coffee Creamer - When I discovered this as a potential ingredient and not just something to add to coffee, it revolutionized recipes! Milk or heavy cream will work.
- Additional Sprinkles - For decoration.
How to Make a Sugar Cookie Cake
Mixing up the sugar cookie dough is the same as any cookie dough. The main difference is the use of baking powder instead of baking soda. This gives the cookie time to bake and rise in the cookie cake pan.
Start by preparing your pan, preheating your oven, and pulling out all of your ingredients so that you can work fast and efficiently. Once everything is ready, start mixing your cookies.
Step 1 - Begin by creaming the butter and sugar.
Step 2 - Add the eggs and beat the dough.
Step 3 - Mix and add your dry ingredients to the dough.
Step 4 - Fold in the rainbow sprinkles for effect.
Spread out your mixture in the cookie cake pan, leaving ½" around the edges to allow the cookie to spread out, and fill the pan as it bakes. Bake the sugar cookie cake for 18-20 minutes until the edges are lightly golden. Cool in the pan for an additional ten to fifteen minutes. This allows the cookie to finish baking away from direct heat. Cool completely.
Mix up the frosting once the cookie cake has cooled. You do not want to frost it too early. When it is ready, frost and decorate the cookie cake.
Tips for Best Results
Do not overbake this cookie. If you bake it until it looks done, you will have a hard, crunchy cookie cake that no one wants to eat. As long as you preheat your oven, cookies should always be baked according to time and not appearance.
The batter will be thick, and that's okay. It's supposed to be thick. Spread it out in the pan using a spatula.
How to Store and Freeze Cookie Cakes
To store this sugar cookie cake, place it whole or in slices in an airtight container. It will stay fresh up to 3 days at room temperature or 5 days being stored in the refrigerator.
To freeze the baked cookie cake, wrap it whole or the slices tightly in at least two layers of plastic wrap. To be a little extra, then wrap it in a piece of heavy-duty tin foil. Place the cookie cake in a freezer-safe container and store it in the freezer for up to 3 months.
To defrost, allow it to sit in the fridge overnight or at room temperature for 1 to 2 hours.
Frequently Asked Questions
No. This kind of flour has additional ingredients specifically for cake baking. This is actually a cookie disguised as a cake, so cake flour will not work the same.
Yes. Substitute the all-purpose flour with a gluten-free one-for-one all-purpose flour, and the recipe will work.
Substitute both instances of butter (cookie and frosting) with non-dairy butter. For the frosting, you will need to substitute the coffee creamer with a non-dairy version.
Switch the rainbow sprinkles for Christmas sprinkles, fall leave sprinkles, or red, white, and blue sprinkles for the different holidays.
Add about ¾ to 1 cup of Andes peppermint crunch baking chips to the sugar cookie dough before baking it.
Top the swirls of frosting with festive candies like bell shaped chocolates, pieces of peppermint sticks, red and white kisses, etc.
More Cookie Cake Recipes You'll Love
- Easy Christmas Sugar Cookie Cake
- Chocolate Chip Cookie Cheesecake Bars
- Cookie Butter Cheesecake
- Chocolate Peanut Butter Cheesecake Cookie Bars
Sugar Cookie Cake
Sugar Cookie Cake
- ½ cup butter room temperature
- ¼ cup vegetable shortening
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 2 tablespoon french vanilla liquid coffee creamer milk or heavy cream will work
- Additional Sprinkles
Sugar Cookie Cake
- Preheat oven to 350 degrees F. Lightly grease a 9 inch cookie pan or cake pan with nonstick cooking spray. Place a circle of parchment paper in the bottom of the greased pan and lightly spray with the nonstick cooking spray.
- In a mixing bowl, add the butter, granulated sugar, and light brown sugar. Using a hand mixer, beat on medium speed for 3 to 4 minutes until light and fluffy.
- Add in the eggs and vanilla. Beat just until the eggs are incorporated.
- Add in the flour, baking powder, and salt. Mix on low until most of the flour is incorporated and then turn the mixer to medium. Beat just until the dry ingredients are incorporated.
- Add 1 cup of rainbow sprinkles into the sugar cookie dough and work into the batter with a spatula. The batter will be thick.
- Place the cookie dough in the center of the prepared pan and spread out using an offset spatula leaving about ½ inch to the edges to leave room for the dough to spread.
- Place the cookie cake in the preheated oven and bake for 18 to 20 minutes until the edges are lightly golden.
- Remove the cake from the oven and allow the cookie cake to continue cooling for an additional 10 to 15 minutes.
- Turn the cookie cake out onto a cake stand to cool completely. If you want the flip the cake, let it cool completely and flip it onto a plate or cake board and then slide it back over to the cake stand.
- In a large bowl, add the butter and shortening. Using a hand mixer, beat on medium speed until smooth.
- Add in the powdered sugar and vanilla. Beat on low speed until most the powdered sugar is worked into the frosting.
- Add in the creamer or milk. Mix on medium speed until the remaining powdered sugar and creamer is incorporated. Continue to mix an additional 1 to 2 minutes until light and fluffy.
- Fill the piping bag fitted with a tip 1M or 2D piping tip with the vanilla frosting.
- Pipe a border around the cake with the frosting and top with the additional rainbow sprinkles.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)