The very best funfetti sugar cookie you’ll ever eat… and it’s the size of a cake! Top with thick vanilla-almond frosting and more sprinkles.
This cake is dangerously easy. Take my frosted sugar cookie bars recipe, add some white chocolate chips, bake it as a cake, and pipe some frosting on top. Soft-baked center, unbelievably chewy edges, sweet creamy frosting, and enough sprinkles to make my entire cookbook jealous.
I’ve told you about the importance of weighing ingredients before. I cannot stress this enough! You can easily over or under-measure a cup, but you cannot miscalculate a weight. Having the correct measurements of your ingredients is imperative to the results of your baked goods. Baking is not as forgiving as cooking; there is hardly any room for error. The reason your cupcakes are too dense? You’re likely over measuring your flour. Do not use the measuring cup to scoop the flour out of the container/bag. You could end up with 150% of the correct measurement doing it this way. Rather, using a large spoon, scoop the flour into the measuring cup without packing it. Then, weigh what you have.
In terms of measuring your ingredients, it pays off to be a perfectionist.
You’ll notice that the recipe calls for 1 egg and 1 egg yolk. Why? I do this with a few of my cookie recipes (like these chocolate chip cookies) because that extra yolk adds so much moisture, tenderness, and chew to the cookie. And it does the same thing to the sugar cookie cake. You’re going to love its rich, tender texture. Each bite will melt in your mouth.
You’ll also notice I add a touch of cornstarch. Trust me on this ingredient! Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture. The same goes for your cookie dough—cornstarch will help your dough remain soft, thick, and puffy during the baking process. Another imperative cookie ingredient in favorites like chocolate chip cookies and shortbread.
Press into a pie dish or cake pan and bake for only about 25-30 minutes. You want to slightly under-bake the cookie cake to get that incredible soft interior, as well as to avoid the edges from getting too crispy and brown.
Once the cake has cooled, go ahead and frost. I used a simple vanilla frosting here, but I added a touch of almond extract. I feel almond extract is one of the most underrated ingredients in baking. I love it in cookies and cupcakes—and its flavor is easily welcomed in this frosting. Another fun option would be this strawberry buttercream frosting. Pretty in pink!
Almond extract is potent, so you’ll only need a touch of it in today’s frosting. Don’t rush to the store to buy it though, you may leave it out.
This giant sugar cookie cake is the perfect recipe when you’re looking for something a little easier than a towering confetti cake, a little different from birthday cake (confetti sprinkle cheesecake is another unique option!), and more special than a batch of sugar cookies. Soft and thick in the center, chewy on the edges, loaded with white chocolate and sprinkles, and topped with the creamiest frosting that’ll ever touch your lips.
The very best funfetti sugar cookie you'll ever eat... and it's the size of a cake! Top with thick vanilla-almond frosting and more sprinkles.
