Birthday Sugar Cookie Cake
Raise your hand if you’ve ever had a cookie cake from the mall or bakery? I don’t know what it is about a big giant cookie, but we always love to pick one up for birthdays. But cookie cakes aren’t cheap to buy, and they are so easy to make, for only a fraction of the price! Last week I made Allison a giant Birthday Sugar Cookie Cake full of sprinkles.
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Our weekend consisted of food trucks, a St. Louis Cardinals baseball birthday cake, 2 cookie cakes, a 1,000 ft water slide and a s’mores party in the scorching summer heat. Mother Nature finally turned off all the rain in St. Louis and cranked up the heat. We went from highs in the upper 60’s to heat index of 110 in a matter of 2 days. Hello Summer!!
So let’s talk about this birthday sugar cookie cake!! Allison turned 19 last Friday and cookie cakes have always been a requested birthday treat. But her sister has a client who decorates cakes, so she had ordered her a salted caramel cake decorated like a St. Louis Cardinals baseball – because the girl lives and breathes baseball. But I still wanted to make a birthday treat, and nothing says birthdays more than sprinkles and a birthday cookie cake !!
I took my favorite sugar cookie recipe made a few tiny changes and added sprinkles and white chocolate chips for a funfetti look to this birthday sugar cookie cake.
As I said, this cookie cake recipe is super easy but does require a tiny bit of planning. Our favorite chocolate chip cookie recipe requires that you refrigerate the cookie dough for 24-72 hours. This allows all of the ingredients to marry each other, so I decided to do the same with the sugar cookie cake. Now I’m pretty sure you’d still have one good cookie cake if you skipped that step, but if you have the time, just do it – you won’t be sorry!! I will warn you though, the cold cookie dough takes a bit of elbow grease to press out in the pan 😉
After the cookie cake is baked and cooled, you can decorate with a simple buttercream frosting and more sprinkles!! Thanks to all of the sprinkles you don’t need to decorate the cookie cake with a bunch frosting or need any fancy skills, and it’s just FUN = Funfetti!
It was a big hit and success! By far the BEST Cookie Cake we’ve ever had!!
you will LOVE the look on their faces when you bake them a big birthday sugar cookie cake. Imagine their surprise if you serve this cookie cake with a Birthday Cake Martini!
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Don’t think you have to limit this cookie cake to birthdays!! How fun would it be to use red, white and blue sprinkles for Memorial Day or 4th of July parties? School colors for end of the year class parties, red and green sprinkles for Christmas, Blue or pink sprinkles for a baby shower…..the possibilities are endless. Everyone loves cookie cakes!
More Birthday Ideas
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for Sugar Cookie Cake
- ½ cup butter
- ⅔ cup sugar
- 1 large egg + 1 egg yolk
- 1 Tablespoon milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon butter extract
- 1½ cups of flour
- 1 teaspoon baking powder
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ½+ cup rainbow sprinkles
- ½ cup white chocolate chips
for Buttercream Frosting:
- ½ cup softened butter, unsalted
- 2 cups powdered sugar
- 1¼ teaspoon vanilla extract
- 2-3 Tablespoons heavy whipping cream
- pinch of salt
- rainbow sprinkles for garnish
- for Cookie Cake:Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 3-5 minutes. Add egg, egg yolk, milk and extracts and continue beating until well combined, scraping sides of bowl as needed.
- Whisk together flour, baking powder, corn starch and salt in medium bowl. With mixer set to low, add dry ingredients to butter mixture and mix until just combined. Fold in sprinkles and white chocolate chips.
- Place cookie dough in small bowl and tightly cover in plastic wrap and refrigerate for 24 to 36 hours (can be refrigerated for up to 72 hours).
- When you're ready to bake the cookie cake, heat oven to 350°F and grease 9-inch cake pan with cooking spray
- Remove chilled cookie dough from refrigerator and press into greased cake pan (the dough will be a little hard to work with, I like to use the palm of my hand to push and press dough)
- Bake for 23-25 minutes or until very lightly browned on the edges. Do not over bake, you want the cookie to be soft in the center. Remove cookie from oven and cool about 10 minutes on a wire rack, then run a knife around the edges of the pan to loosen cookie and invert onto rack to finish cooling completely before frosting.
- for the Buttercream Frosting:Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy - for about 3 minutes. Add vanilla and beat to incorporate.
- With mixer on low, slowly add in powdered sugar 1 cup at a time, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add whipping cream and salt. Once incorporated, whip frosting for at least 3-5 minutes on medium high to high until light and fluffy. (add more cream if frosting is too thick or add more sugar if frosting is too thin)
- to Decorate Cookie Cake:decorate cookie cake as desired.
- I placed 1/3 of icing to a piping bag fit with a Wilton #5 tip to write Happy Birthday and remaining frosting in another piping bag fit with a Wilton 1M tip for the edges of the cake.
- Garnish with more sprinkles, because you can never have too many sprinkles.
Store covered in airtight container (a pizza box works great for cookie cakes) , or cover in foil.
recipe inspired by Erica's Sweet Tooth's Funfetti Cookie Cake