Sugar cookie cake is a giant, soft, and chewy cookie baked in a cake pan and decorated with frosting and sprinkles. This festive dessert is perfect for birthdays, holidays, or any celebration. With its buttery flavor and tender texture, it’s a delightful twist on the classic sugar cookie!
Why You’ll Love This Recipe
- Easy to make: Simple ingredients and one pan make this dessert hassle-free.
- Fun to decorate: Customize with frosting and sprinkles for any occasion.
- Perfect texture: Soft and chewy with slightly crisp edges.
- Crowd-pleaser: Everyone loves this oversized cookie!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar (for added chewiness)
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Optional: Frosting, sprinkles, or candy for decorating
Directions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a springform pan with parchment paper.
- Make the dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Press into the pan: Evenly press the dough into the prepared pan, smoothing the top with a spatula.
- Bake: Bake for 18-22 minutes, or until the edges are lightly golden. The center may look slightly underdone, but it will set as it cools.
- Cool and decorate: Let the cookie cake cool completely in the pan before removing. Decorate with frosting, sprinkles, or candy as desired.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Chocolate Chip Sugar Cookie Cake: Fold in 1/2 cup of mini chocolate chips into the dough.
- Lemon Sugar Cookie Cake: Add 1 teaspoon of lemon zest and a squeeze of lemon juice for a citrusy twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this dessert gluten-free.
- Holiday Theme: Use red and green sprinkles for Christmas, pastel colors for Easter, or orange and black for Halloween.
- Peanut Butter Twist: Drizzle melted peanut butter over the top before serving.
Storage/Reheating
- Storage: Store the cookie cake in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze undecorated cookie cake slices in an airtight container for up to 2 months. Thaw at room temperature before decorating.
- Reheating: Warm slices in the microwave for 10-15 seconds if you prefer them warm.
FAQs
Can I use store-bought cookie dough?
Yes, store-bought sugar cookie dough works for a quick shortcut.
How do I prevent the cookie cake from sticking?
Grease the pan well and use parchment paper for easy removal.
Can I make this recipe without a cake pan?
Yes, bake the cookie cake on a parchment-lined baking sheet, shaping it into a large circle.
What type of frosting works best?
Buttercream or cream cheese frosting pairs wonderfully with this cookie cake.
How do I know when it’s done baking?
The edges should be golden, and the center should look slightly underbaked but will set as it cools.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan for a larger cookie cake.
What toppings work well?
Sprinkles, candy, chocolate drizzle, or fresh fruit make great additions.
Can I add mix-ins to the dough?
Absolutely! Try white chocolate chips, crushed Oreos, or rainbow sprinkles.
Is this cookie cake soft or crunchy?
It’s soft and chewy with slightly crisp edges for a perfect texture.
Can I make this cookie cake dairy-free?
Yes, use a plant-based butter and dairy-free frosting for a dairy-free version.
Conclusion
Sugar cookie cake is a simple yet festive dessert that’s sure to impress. Whether you’re celebrating a special occasion or just treating yourself, this oversized cookie is the perfect sweet indulgence. Bake one today and enjoy a fun, customizable dessert that everyone will love!
Print
Sugar Cookie Cake
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cake is thick, chewy, and loaded with buttery sugar cookie flavor. Topped with creamy frosting and colorful sprinkles, it’s a fun and festive dessert perfect for birthdays, holidays, or any celebration. Easier than baking individual cookies, this giant sugar cookie is a crowd-pleaser!
Ingredients
For the Cookie Cake:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
Optional Decorations:
- Sprinkles
- Edible glitter
Instructions
Make the Cookie Cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment paper.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Beat in the egg, egg yolk, vanilla extract, and almond extract (if using) until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the dough: Press the cookie dough evenly into the prepared baking pan. Smooth the top with a spatula.
- Bake: Bake for 20–25 minutes, or until the edges are lightly golden and the center is set. Let the cookie cake cool completely in the pan before frosting.
Make the Frosting:
7. Beat the butter: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well.
8. Adjust consistency: Add heavy cream or milk, 1 tablespoon at a time, until the frosting is smooth and spreadable. Stir in vanilla extract and food coloring if desired.
Assemble and Decorate:
9. Frost the cookie cake: Spread the frosting evenly over the cooled cookie cake.
10. Decorate: Add sprinkles, edible glitter, or any decorations of your choice. Slice into wedges or squares to serve.
Notes
- For extra flavor, stir 1/2 cup of white chocolate chips or rainbow sprinkles into the cookie dough before baking.
- Use a heart-shaped pan for special occasions like Valentine’s Day.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.