What makes a cookie cake different from a giant cookie?

A cookie cake is formulated to be slightly thicker and softer than a standard giant cookie, allowing it to be sliced like a traditional cake. It uses ingredients like cornstarch and brown sugar to maintain a dense, chewy texture that does not crumble when cut.

How do I keep my cookie cake from getting hard?

To keep your cookie cake soft, store it in an airtight container at room temperature with a slice of white bread. The cookie will absorb moisture from the bread, keeping it wonderfully soft and chewy for up to three days.

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough up to two days in advance. Wrap the dough tightly in plastic wrap and store it in the refrigerator, then let it sit on the counter for about twenty minutes to soften slightly before pressing it into the pan.

What kind of sprinkles are best for cookie cakes?

Traditional rainbow jimmie sprinkles are the absolute best choice for this recipe. They hold their color beautifully during baking and do not bleed into the dough, unlike tiny nonpareil sprinkles which will melt and discolor your cake.

What other mix-ins go well with it?

You can easily customize this recipe by adding semi-sweet chocolate chips, chopped toasted pecans, or even crushed sandwich cookies. Keep the total amount of mix-ins to about three-quarters of a cup so the dough holds together beautifully.

What is the best frosting for a rainbow sprinkle cookie cake?

A classic, sweet vanilla buttercream frosting is the traditional choice for decorating this dessert. It provides a beautiful contrast to the chewy cookie and holds up well when piped through a decorative star tip.

How do you decorate a cookie cake?

To decorate, let the cake cool completely, then use a piping bag with a large star tip to create a beautiful border around the edge. You can write a festive message in the center using a smaller round tip and add extra sprinkles immediately after piping.

What is a sugar cookie cake?

A sugar cookie cake is a giant, soft-baked cookie that features the sweet, buttery flavor of a classic sugar cookie. It is baked in a round pan and decorated with frosting, making it a popular alternative to traditional birthday cakes.

How To Bake A Soft Chewy Rainbow Sprinkle Cookie Cake Today

Description

This funfetti cookie cake is super chewy, buttery, and oh so festive! No mixer required; easily whip up this fun birthday cookie cake up in under an hour! Serve it with or without the vanilla buttercream frosting – it’s wonderful both ways!

Ingredients

½ cup unsalted butter (melted)
½ cup light brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cornstarch
1 ¼ cup all-purpose flour
½ cup white chocolate chips (+ more for topping)
¼ cup rainbow sprinkles (+ more for topping)
Vanilla Buttercream Frosting (optional):
½ cup unsalted butter (softened)
2 teaspoons vanilla extract
pinch of salt
2 ½ cups powdered sugar
2-3 tablespoons milk

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Instructions

Preheat and Prep: Preheat oven to 350ºF. Generously grease an 11-inch cookie cake pan. If you plan to invert the cake onto a tray, line the bottom with parchment paper.
Melt Butter: Warm ½ cup unsalted butter in a microwave-safe bowl or saucepan until it is just melted.
Combine Sugars: In a large mixing bowl, combine the melted butter with the ½ cup light brown sugar and ½ cup granulated sugar. Stir by hand until combined.
Add Wet Ingredients: Stir in the 1 large egg and 2 teaspoons vanilla extract, followed by the ½ teaspoon baking powder and 1 teaspoon salt.
Mix Dry Ingredients: Mix in 1 tablespoon cornstarch and 1 ¼ cup all-purpose flour, followed by the ½ cup white chocolate chips and ¼ cup rainbow sprinkles. Mix the dough until well-combined.
Spread and Bake: Spread dough into an even layer in the prepared pan. Sprinkle on some extra sprinkles and white chocolate chips for added presentation. Bake for 16 to 18 minutes, or until edges are slightly golden brown. Do not overbake.
Cool and Frost: Cool completely in the pan. To make the optional frosting, beat the softened ½ cup unsalted butter, 2 teaspoons vanilla extract, and pinch of salt on medium-high speed for 1 minute until smooth. Turn the mixer to low speed then slowly add in the 2 ½ cups powdered sugar. One tablespoon at a time, add 2-3 tablespoons milk. Beat on high for 2-3 minutes until creamy. Pipe a generous border along the edges of the cooled cake.

Notes

Cookie Cake Pan: If you do not have an 11-inch metal cookie cake pan, use a 9×13-inch metal pan for a rectangular cookie cake, which will bake slightly faster.
Removing from Pan: Run a knife along the edges of the pan to loosen, then place a flat platter on top and quickly flip to release.
White Chocolate Quality: Use high-quality white chocolate chips like Ghirardelli to avoid a waxy, artificial flavor.
Sprinkle Choice: Classic rainbow jimmie sprinkles work best; avoid nonpareils as they bleed color into the dough.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dessert
Method: Bake
Cuisine: American