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Sugar Cookie Cake

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  • Author: clara
  • 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

Scale

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)
  • 23 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Food coloring (optional)

Optional Decorations:

  • Sprinkles
  • Edible glitter

Instructions

Make the Cookie Cake:

  1. 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.
  2. 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).
  3. Add wet ingredients: Beat in the egg, egg yolk, vanilla extract, and almond extract (if using) until well combined.
  4. 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.
  5. Spread the dough: Press the cookie dough evenly into the prepared baking pan. Smooth the top with a spatula.
  6. 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.