Giant Sugar Cookie Cake with Frosting and Sprinkles for a Fun Birthday Treat

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Brandi Oshea
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  • Ease of preparation: This giant sugar cookie cake recipe is simple and quick, requiring minimal ingredients and straightforward steps that make baking hassle-free, perfect for both beginners and experienced bakers.
  • Health benefits: Made with quality ingredients, this giant sugar cookie cake offers a balanced treat with options to reduce sugar or incorporate whole grain flours, enhancing its nutritional profile and supporting wellness.
  • Versatility: Adaptable to various dietary needs, this giant sugar cookie cake can be customized with vegan, gluten-free, or low-calorie alternatives without compromising flavor or texture.
  • Distinctive flavor: Unique to this giant sugar cookie cake is its rich, buttery taste combined with a perfect chewy texture, setting it apart from regular cookies and delighting all taste buds.
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  • 1 cup (227g) unsalted butter (2 sticks), softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (room temperature)
  • 1 egg yolk (optional, adds moisture and chewiness)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract (optional; can substitute with more vanilla extract if allergic)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (omit if using salted butter)
  • 2 ¼ cups (290g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoons cornstarch (helps keep dough soft and thick)
  • 2/3 cup (100g) sprinkles (jimmies preferred to avoid color bleeding; optional)
  • 2/3 cup (120g) white chocolate chips (optional; can be omitted without changing recipe)

Vanilla Buttercream Frosting:

  • ½ cup (113g) unsalted butter (1 stick), softened
  • 2 ¾ cups (330g) powdered sugar (confectioners’ sugar), sifted
  • 1 to 2 tablespoons (15-30ml) whole milk or heavy cream, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • Pinch of salt (optional, to balance sweetness)
  • Food coloring and additional sprinkles for decorating (optional)
  1. Preheat oven to 350°F (177°C). Prepare a 12-inch round metal pan or 9-inch springform pan by spraying with nonstick spray and lining the bottom with parchment paper. For easier removal and even baking, a springform pan is recommended.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
  3. In a large bowl, beat softened butter with sugar on medium speed for about 20-30 seconds (do not overbeat), until creamy but not fluffy. Add egg and egg yolk, then vanilla and almond extracts, mixing until combined.
  4. Gradually add the dry ingredients in three parts, mixing on low speed just until incorporated to avoid overmixing.
  5. Fold in sprinkles and white chocolate chips carefully if using avoid overmixing to prevent color bleed and keep the cookie tender.
  6. Press the dough evenly into the prepared pan. If the dough is sticky, place another piece of parchment paper on top and smooth it out by pressing.
  7. Bake for 25 to 35 minutes depending on pan size and dough thickness. The edges should be lightly browned, and the center may still look slightly underbaked and soft.
  8. Allow the cookie cake to cool completely in the pan. For springform pans, cool about 10 minutes before releasing the sides, then cool fully before frosting.
  9. To make the frosting, beat the softened butter on medium speed until light and creamy (about 2 minutes). Gradually add powdered sugar while continuing to beat. Add vanilla, almond extract, milk or cream, and a pinch of salt if desired. Beat on high for 2-3 minutes until fluffy and spreadable. Adjust consistency by adding more milk/cream or powdered sugar as needed.
  10. Spread frosting evenly over the fully cooled cookie cake. Use a piping bag with a star tip to pipe decorative borders if desired. Immediately decorate with sprinkles or other toppings before the frosting sets.
Giant Sugar Cookie Cake
Giant Sugar Cookie Cake With Frosting And Sprinkles For A Fun Birthday Treat 9

  • Replace eggs with flaxseed or chia seed mixtures as vegan substitutes for binding.
  • Use gluten-free baking flour blends in place of all-purpose flour to accommodate gluten intolerance.
  • Swap granulated sugar with natural sweeteners like erythritol or stevia for low-calorie options.
  • Substitute unsalted butter with plant-based butter for vegan baking.
  • Incorporate mashed bananas or applesauce to replace some fat or eggs for added moisture and natural sweetness.
  • Use almond or vanilla extracts free of artificial ingredients for a cleaner taste.
  • Choose jimmie style sprinkles to avoid color bleeding during baking.
  • Chilling the dough before baking minimizes spreading and yields a thicker cake texture.
  • Precision using kitchen scales enhances consistency, especially for flour and sugar measurements.
  • Try adding white chocolate chips, chopped nuts, or dried fruits for extra taste and texture.
  • Seasonal flavor twists like pumpkin pie spice or peppermint extract provide festive variety.
  • Decorate with edible flowers, drizzle melted chocolate, or dust with powdered sugar for a polished presentation.
  • Advance prep includes freezing dough portions or baking ahead and refrigerating the cake to enjoy over multiple days.
  • Store the cookie cake wrapped tightly in plastic wrap or an airtight container at room temperature for up to 5 days.
  • Refrigerate for extended freshness up to two weeks; bring to room temperature before serving for the softest texture.
  • Freeze wrapped cake for up to 3 months; thaw in the refrigerator overnight to preserve moisture.
  • Reheat slices briefly in the microwave or oven to refresh softness without drying.
  • Pre-portion slices before freezing for easy, ready-to-eat treats anytime.
Giant Sugar Cookie Cake
Giant Sugar Cookie Cake With Frosting And Sprinkles For A Fun Birthday Treat 10

How do I bake a giant sugar cookie cake without a 12-inch round pan?

If you don’t have a 12-inch round pan, you can use a 9×13-inch pan or other available pans. Baking the dough in a smaller or differently shaped pan may make the cookie thicker, so increase the baking time slightly and check doneness with a toothpick. For easier removal, line pans with parchment paper and grease them well. Adjusting baking times based on pan size helps keep the cookie cake soft and evenly cooked.

Can I freeze a giant sugar cookie cake or the dough to bake later?

Yes, you can freeze both the baked cookie cake and the dough. Wrap the baked cookie tightly in plastic wrap and store it in an airtight container or freezer bag for up to three months. For the dough, freeze it after mixing, then thaw overnight in the refrigerator before pressing into the pan and baking. Freezing ahead lets you prepare in advance without compromising texture or flavor.

What causes cracks or sinking in a sugar cookie cake after baking?

Cracks and sinking are normal with thick sugar cookie cakes baked in pans. The dough rises during baking due to trapped air and then deflates as it cools, leading to a dense, tender center. To reduce cracking, avoid overmixing to maintain a good structure, and don’t open the oven door too early. This texture difference separates cookie cakes from lighter, cakey desserts.

What sprinkles work best in sugar cookie cake dough without affecting color?

American-style jimmies (stick-shaped) or quins (flat, sequin-shaped) are ideal sprinkles because they hold their shape and color during baking without bleeding into the dough. Avoid small round nonpareils inside the dough as they tend to bleed color, but they can be added as decoration after frosting. This choice helps keep the cookie cake visually appealing and maintains texture.

How should I store a giant sugar cookie cake to keep it fresh?

Store the cookie cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to one week. You can refrigerate it for up to two weeks; just let it come to room temperature before serving to soften the texture. Proper storage retains moisture and prevents the cookie from drying out or becoming stale.

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🎉 Experience a fun twist on classic birthdays with this Giant Sugar Cookie Cake, perfect for festive celebrations!
🍰 Frosted with silky buttercream and topped with colorful sprinkles, it offers simplicity in preparation with endless customization options.

  • Total Time: 1.5 to 2 hours
  • Yield: 12 servings

Ingredients

– 1 cup (227g) unsalted butter (2 sticks), softened

– 1 cup (200g) granulated sugar

– 1 large egg (room temperature)

– 1 egg yolk (optional, adds moisture and chewiness)

– 2 teaspoons pure vanilla extract

– 1 teaspoon almond extract (optional; can substitute with more vanilla extract if allergic)

– 1 ½ teaspoons baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt (omit if using salted butter)

– 2 ¼ cups (290g) all-purpose flour, spooned and leveled

– 1 ½ teaspoons cornstarch (helps keep dough soft and thick)

– 2/3 cup (100g) sprinkles (jimmies preferred to avoid color bleeding; optional)

– 2/3 cup (120g) white chocolate chips (optional; can be omitted without changing recipe)

– ½ cup (113g) unsalted butter (1 stick), softened

– 2 ¾ cups (330g) powdered sugar (confectioners’ sugar), sifted

– 1 to 2 tablespoons (15-30ml) whole milk or heavy cream, room temperature

– 2 teaspoons pure vanilla extract

– ½ teaspoon almond extract (optional)

– Pinch of salt (optional, to balance sweetness)

– Food coloring and additional sprinkles for decorating (optional)

Instructions

1: Preheat oven to 350°F (177°C). Prepare a 12-inch round metal pan or 9-inch springform pan by spraying with nonstick spray and lining the bottom with parchment paper. For easier removal and even baking, a springform pan is recommended.

2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.

3: In a large bowl, beat softened butter with sugar on medium speed for about 20-30 seconds (do not overbeat), until creamy but not fluffy. Add egg and egg yolk, then vanilla and almond extracts, mixing until combined.

4: Gradually add the dry ingredients in three parts, mixing on low speed just until incorporated to avoid overmixing.

5: Fold in sprinkles and white chocolate chips carefully if using avoid overmixing to prevent color bleed and keep the cookie tender.

6: Press the dough evenly into the prepared pan. If the dough is sticky, place another piece of parchment paper on top and smooth it out by pressing.

7: Bake for 25 to 35 minutes depending on pan size and dough thickness. The edges should be lightly browned, and the center may still look slightly underbaked and soft.

8: Allow the cookie cake to cool completely in the pan. For springform pans, cool about 10 minutes before releasing the sides, then cool fully before frosting.

9: To make the frosting, beat the softened butter on medium speed until light and creamy (about 2 minutes). Gradually add powdered sugar while continuing to beat. Add vanilla, almond extract, milk or cream, and a pinch of salt if desired. Beat on high for 2-3 minutes until fluffy and spreadable. Adjust consistency by adding more milk/cream or powdered sugar as needed.

10: Spread frosting evenly over the fully cooled cookie cake. Use a piping bag with a star tip to pipe decorative borders if desired. Immediately decorate with sprinkles or other toppings before the frosting sets.

Last Step:

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Notes

✨ Use room temperature ingredients to ensure a smooth batter consistency.
🔁 Avoid overmixing to maintain a chewy cookie texture.
🌈 Choose jimmie sprinkles to prevent color bleed during baking.

  • Author: Brandi Oshea
  • Prep Time: 10-15 minutes
  • Cooling Time: 30-60 minutes
  • Cook Time: 25-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 221
  • Sugar: 18g
  • Sodium: 54mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 37mg

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1 thought on “Giant Sugar Cookie Cake with Frosting and Sprinkles for a Fun Birthday Treat”

  1. I made this giant sugar cookie cake for my daughter’s birthday, and it was a hit! 🎉 I added some colorful sprinkles on top for extra fun, and everyone loved it. Next time, I think I’ll try adding a bit of lemon zest to the batter for a citrusy twist. Thanks for the recipe!

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