Description
This Funfetti Cookie Cake is a delightful twist on traditional cookies, featuring a soft, chewy cookie base loaded with rainbow sprinkles and optional white chocolate chips, topped with a creamy vanilla buttercream frosting and extra sprinkles for a festive finish. Perfect for celebrations or any time you want a fun, colorful dessert that serves 8 to 10 people.
Ingredients
Scale
Cookie Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup rainbow sprinkles
- 1/2 cup white chocolate chips (optional)
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk (or more, if needed)
- 1 tsp vanilla extract
- A pinch of salt
- Extra rainbow sprinkles, for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, or use a non-stick baking spray to ensure easy removal of the cookie cake.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set this mixture aside for later.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is creamy and smooth, about 2 to 3 minutes using an electric mixer at medium speed.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure full incorporation. Then stir in the vanilla extract thoroughly.
- Mix dry ingredients into wet: Gradually add the whisked flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make it tough.
- Fold in sprinkles and chips: Gently fold in the rainbow sprinkles and white chocolate chips (if using) using a spatula, ensuring they are evenly distributed without overmixing.
- Shape and bake the cookie cake: Spread the cookie dough evenly into the prepared cake pan, smoothing the top with a spatula to create an even surface. Bake in the preheated oven for 18 to 20 minutes or until the edges turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cookie cake: Allow the cookie cake to cool in the pan for about 10 minutes to set, then carefully transfer it to a wire rack to cool completely before frosting.
- Make the frosting: In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt. Continue mixing until the frosting is smooth and fluffy. Add more milk if needed to reach desired spreading consistency.
- Frost and decorate: Once the cookie cake is completely cool, spread the vanilla buttercream frosting evenly across the top. Sprinkle extra rainbow sprinkles on top for a festive and colorful garnish.
Notes
- Do not overmix the dough once the dry ingredients are added to ensure a tender cookie cake.
- If you prefer a dairy-free option, substitute butter with a plant-based alternative and use a suitable milk substitute.
- For extra festive flair, consider using colored white chocolate chips or additional sprinkles mixed into the dough.
- Store the cookie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the cookie cake to cool completely before frosting to prevent melting of the buttercream.
