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Slice of funfetti sugar cookie cake
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Funfetti Cookie Cake

 This funfetti cookie cake is a big, chewy cookie that's filled with white chocolate chips and tons of sprinkles. Decorated with vanilla frosting - this funfetti cookie cake is the perfect dessert for anyone who loves sprinkles. 
Prep Time20 minutes
Cook Time30 minutes
Cooling1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: Funfetti Cookie Cake, Sprinkle Cookie Cake
Servings: 10 slices
Author: Fiona Dowling

Equipment

  • 9-inch springform pan or 9-inch pie plate

Ingredients

Cookie Cake

  • 1 3/4 cup all-purpose flour (219 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (168 grams) softened but not starting to melt
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1 large egg
  • 1 large egg yolk
  • 3/4 cup white chocolate chips (135 grams) or your favorite variety
  • 1/4 cup sprinkles

Vanilla Frosting

  • 1/3 cup unsalted butter (75 grams) softened but not starting to melt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 cups powdered sugar (110-220 grams) sifted
  • 1-2 tablespoons whipping cream or milk
  • food coloring optional
  • sprinkles

Instructions

Cookie Cake

  • Preheat the oven to 350F (180C). Lightly grease the pan on the bottom and sides. If using a springform pan, you may want to wrap the outside in aluminum foil in case the the seal isn't tight.
  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In a large bowl, beat together the butter, granulated sugar and brown sugar until fluffy.
  • Beat the egg, egg yolk and vanilla into the butter mixture until combined.
  • Turn the mixer off and scrape down the sides and bottom of the bowl. With the mixer on a low speed, slowly beat in flour mixture into the butter mixture until combined.
  • Turn off the mixer and stir in the chocolate chips and sprinkles.
  • Spoon the batter into the prepared pan and smooth into an even layer. The dough is sticky, so it can be helpful to use a piece of wax paper to press the dough down. (Just remove the wax paper before cooking)
  • Bake in the middle of the oven for 30-35 minutes or until the top looks set and an inserted toothpick comes out without any doughy batter - a few cookie crumbs are OK.

Frosting

  • Ensure the cookie cake is fully cooled. In a large bowl beat the butter until soft.
  • Turn off the mixer and add in 1 cup powdered sugar, the salt and vanilla. Slowly start to beat together, starting with the mixer on a low speed.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon of whipping cream until the desired sweetness and thickness is reached.
  • Optionally, beat in a few drops of food coloring.
  • Transfer the frosting to a piping bag and pipe rosettes around the edges of the fully cooled cookie cake.

Notes

  1. Room Temperature Ingredients: For best results, the butter, egg and egg yolk should all be at room temperature before getting started. 
  2. Make Ahead Tips: I typically make the cookie the day before I plan to serve, let it cool fully, and store covered at room temperature overnight. Then I'll make the frosting and decorate the day I plan to serve. 
  3. Storage: With any baking, fresh is always better. Store frosted cookie cake covered at room temperature for up to 24 hours, or in the fridge for up to 4 days.
  4. Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cookie cake is sliced into 10 equal pieces. 

Nutrition

Calories: 484kcal | Carbohydrates: 62g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 194mg | Potassium: 48mg | Fiber: 1g | Sugar: 44g | Vitamin A: 718IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg