This scrumptious Funfetti Cookie Cake is a soft, thick and chewy sugar cookie filled with rainbow sprinkles. Frost it with your favorite buttercream and it’s over-the-top delicious!

Why You Will Love This Recipe

• The sugar cookie is melt-in-your-mouth delicious!
• The sprinkles make it FUNfetti. WHAT could be better?
• It’s frosted with buttercream.
• It’s easy to make.
• So fun to make for birthdays and parties.

What could be more fun than a Funfetti Cookie Cake? I mean, it’s a giant cookie shaped like a cake. Sign me up!

If you love sugar cookies and sprinkles, you’re going to love this recipe. Decorate it with your favorite buttercream frosting and it’s perfection on a plate.

When I made this funfetti cookie cake, I had a small piece and sent it to my daughter’s house. I do not trust myself alone with it! Now let’s get to telling you how to make it.

Ingredients

• unsalted butter, melted
• brown sugar
• sugar
• eggs
• vanilla extract
• all-purpose flour
• cornstarch
• baking soda
• salt
• rainbow sprinkles (jimmies)
• buttercream frosting

See recipe card for quantities.

Instructions

Step 1: Line a 9-inch round cake pan with parchment paper. (You can spread some vegetable shortening onto the pan to make the parchment stick.)

Step 2: Preheat oven to 325° F.

Step 3: Whisk flour, cornstarch, baking soda and salt together in a medium-sized bowl. Set aside.

Step 4: Add melted butter, sugar and brown sugar to the bowl of a stand mixer or a large bowl using a hand mixer. Beat on low speed and slowly increase to medium speed until blended. Scrape down the sides of the bowl with a rubber/silicone spatula, as needed.

Step 5: Add egg, egg yolk and vanilla extract to the bowl with the butter/sugar mixture. Beat on low speed and slowly increase to medium speed. Mix until blended.

Step 6: Gradually add flour mixture into wet ingredients on low speed and slowly increase to medium speed until completely blended.

Step 7: Add sprinkles to the bowl with the batter and gently fold them in with a rubber/silicone spatula.

Step 8: Spread cookie dough into prepared pan. Bake for 25-30 minutes in preheated oven. (Start checking cookie after 20 minutes. The cookie is ready when the edges are lightly golden and the center looks slightly underdone.

When the cookie is done, remove from the oven and cool in the pan on a cooling grid for about 30 minutes.

Step 9: After the cookie has cooled in the pan for 30 minutes, pull the cookie out of the pan by grabbing two sides of the parchment paper. Finish cooling on the cooling grid until completely cool.

Step 10: Frost with your favorite buttercream frosting. (You don’t need to make it fancy if you don’t want to. You can frost it however you like.)

Step 11: Decorate with more sprinkles.

Step 12: Cut into 8 servings. Enjoy!

Hint: Don’t overbake. You want your cookie cake to be soft, chewy and slightly underdone.

Variations

• You can use different colored sprinkles and buttercream to suit the theme of any party.
• You can add 1/2 cup of chocolate, white chocolate, butterscotch or peanut butter chips to the batter for extra flavor.
• If vanilla buttercream is not your thing, chocolate is delicious too!
• You can also use an 8-inch round or 8-inch square pan. You may need to bake the cookie for 5-10 additional minutes.

Equipment

• 8 or 9-inch round cake pan (I prefer 9-inch. There are also cookie cake pans you can purchase, but I have not personally used one because the round cake pans work so well for me.)
• parchment paper
• hand or stand mixer
• medium and large (if using a hand mixer) mixing bowls
• whisk
• rubber/silicone spatula
• measuring cups and spoons
• glass measuring cup (I like to melt my butter in the microwave in a glass measuring cup.)
• wire cooling grid
• large sharp knife
• piping bags and tips if decorating your cookie cake

Storage

Unfrosted cookie cake can be stored at room temperature for up to 3 days if wrapped tightly in plastic wrap or in an airtight container or storage bag. It can be stored for up to 5 days in the refrigerator but I do not recommend that, as it will dry out.

For Frosted cookie cake, it all depends on the type of frosting used to determine how long it can be stored at room temperature and in the refrigerator. For my favorite vanilla buttercream frosting, the cookie cake can be stored at room temperature for up to 2 days if wrapped tightly in plastic wrap or in an airtight container or storage bag. It can be stored for up to 5 days in the refrigerator but I do not recommend that, as it will dry out.

Both unfrosted and frosted cookie cake can be frozen for up to 3 months in an airtight freezer bag or container.

Top Tips

• Don’t skip the parchment paper. It makes it so much easier to remove the cookie cake from the pan.

Related

Looking for other cookie recipes? Visit my cookie page!

You can also visit my cake and cookie decorating page for other decorating ideas.

This funfetti cookie cake is just the thing to brighten someone’s day or to make for a birthday or any party at all! It’s versatile so you can change up the colors of the sprinkles and frosting for any theme. I hope you enjoy it!

Sweet regards,

Michele