Homemade Cookie Cake With Sprinkles
There’s something extra fun about serving a giant cookie instead of a traditional cake! This homemade Cookie Cake is soft, chewy, and packed with that classic buttery flavor everyone loves. Whether you’re celebrating a birthday, graduation, or want an excuse to bake something sweet, this dessert delivers all the joy of cookies – supersized. Best of all, it’s easy to make and decorate with your favorite frosting or candies.
Cookie cakes are a great way to show your creativity. You can decorate them any way you like, and they’re always a hit at parties. They are a great substitute (or addition) to a birthday cake.
This recipe is for a homemade sugar cookie with rainbow sprinkles, baked in a 9-inch cake pan. It’s then frosted with delicious homemade frosting and garnished with additional sprinkles.
INGREDIENTS FOR THE COOKIE CAKE
Cookie Base
- ¾ cup unsalted butter
- ¼ cup granulated sugar
- ¾ cup brown sugar packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup rainbow sprinkles
INGREDIENTS FOR THE VANILLA BUTTERCREAM
- ½ cup unsalted butter at room temperature
- ¼ cup vegetable shortening
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 2 tablespoons milk or heavy cream
- Additional Sprinkles
Instructions
- Preheat the oven to 350°F. Spray a 9-inch cookie (or cake) pan lightly with non-stick baking spray. Place a parchment circle in the bottom and spray the top with non-stick spray. If using a cake pan be sure to spray the sides of the pan, and set it aside.
- In a mixing bowl, cream butter and both sugars for 3-4 minutes. Add the eggs and vanilla and mix until incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture.
- Fold 1 cup of rainbow sprinkles into the cookie batter. The batter will be thick.
- Place the cookie dough batter in the center of the prepared pan. Spread out with a spatula (an offset spatula works great). Using clean hands, press dough in the pan into a smooth layer leaving room around the edges so it has space to spread. (Tip: It helps to have slightly wet/damp hands for pressing the cookie dough into the pan.)
- Bake in a preheated oven for 36 minutes until it becomes lightly golden.
- Remove the cookie cake from the oven and let it cool for 10–15 minutes.
- Remove the baked cookie from the pan and place it onto a cake board or cake stand.
Make the Buttercream
- With a hand or stand mixer, cream butter and shortening together.
- Add powdered sugar and vanilla and mix well.
- Add milk and whip the frosting at HIGH speed for 4-5 mins.
Decorate the Cookie
- Once the cookie has fully cooled (after about 20-30 mins) fill a piping bag fitted with a tip 1M or 2D with vanilla buttercream.
- Pipe frosting around the cake to create a border and top with additional sprinkles.
If you can’t get enough cookie goodness, you’ve got to try my Chocolate Chip Cookie Cake for another share-worthy dessert, Toasted Pecan Cookies for a nutty twist on a classic favorite, and Peanut Butter Cookies when you’re craving something rich and chewy. Each one is simple to make and guaranteed to satisfy your sweet tooth.
Sugar Cookie Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Spray a 9-inch cookie (or cake) pan lightly with non-stick baking spray. Place a parchment circle in the bottom and spray the top with non-stick spray. If using a cake pan be sure to spray the sides of the pan, and set aside.
- In a mixing bowl, cream butter and both sugars for 3-4 minutes. Add eggs and vanilla and mix until incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet ingredients.
- Fold 1 cup rainbow sprinkles into the cookie batter. The batter will be thick.
- Place cookie dough batter in the center of the prepared pan. Spread out with a spatula (an offset spatula works great). Using clean hands, press dough in the pan into a smooth layer leaving room around the edges so it has space to spread.
- Bake in a preheated oven for 35 minutes until it turns lightly golden brown.
- Remove the cookie cake from the oven and allow it to cool for 10 – 15 minutes.
- Remove the baked cookie from the pan and place onto a cake board or turntable or cake stand.
- With a hand or stand mixer, cream butter and shortening together.
- Add the powdered sugar and vanilla and mix well.
- Add milk and whip the frosting at HIGH speed for 4-5 mins.
- Once cookie has fully cooled (after about 20-30 mins) fill a piping bag fitted with a tip 1M or 2D with vanilla buttercream.
- Pipe frosting around the cake to create a border and top with additional sprinkles.
Nutrition
Video
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Love a good cookie cake as much as I do? Let me know how yours turned out in the comments below – I’d love to hear if you added any fun toppings or frosting designs! And don’t forget to share or pin this recipe so you’ll have it ready for your next celebration.
