Patriotic Funfetti Sugar Cookie Cake

Last week I had the opportunity to share this fun and festive patriotic funfetti sugar cookie cake over at Culinary Couture. Today I get to share the recipe here on the blog. If you’ve never made a cookie cake, you’re missing out! They’re really simple and easy! I’ve made an M&M chocolate chip cookie cake and a peanut butter cookie cake, they were both fantastic! This time around I thought I’d make a sugar cookie one, it’s perfect for the 4th of July!

Patriotic Funfetti Sugar Cookie Cake

I mentioned on Meriem’s blog that I made this sugar cookie cake along with these brownies and these snickerdoodle bars for a group of about 40 people. I had originally planned on making the sugar cookie dough into a pan of bars but I had used up all of my square pans. So I tossed the dough into my cookie cake pan and baked it. I turned out perfect! All that was left to do was whip up a small batch of frosting and pipe it around the edges once it was cool. Everyone loved this patriotic funfetti sugar cookie cake… I think you will too!

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Patriotic Funfetti Sugar Cookie Cake

Patriotic Funfetti Sugar Cookie Cake Recipe

One giant sugar cookie cake loaded with sprinkles and topped with frosting. This patriotic funfetti sugar cookie cake is a crowd pleaser and perfect for the 4th of July!
5 from 2 votes
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Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 slices
Calories: 598kcal
Author: Andrea
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Ingredients

  • 1 2/3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • ½ cup (1 stick) butter - room temperature
  • 1 egg + 1 egg yolk
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cornstarch
  • 1 3/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/3 cup red, white and blue jimmies

Frosting

  • 2 1/4 cups powdered sugar
  • 3/4 cup (1 ½ sticks) butter - room temperature
  • 1 Tbsp milk or heavy cream
  • 1 1/2 tsp vanilla extract
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees. Line the bottom of a giant round cookie pan (or an 8x8, 9x9, 9" pie pan) with parchment paper. Lightly spray the edges of the pan with baking spray, set aside.
  • In the bowl of a stand mixer, beat together the butter, sugar and extracts until fluffy, about 2-3 minutes. Add one egg, mix then add the egg yolk and mix until combined.
  • In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt and cornstarch. With mixing speed on low, gradually add to wet ingredients. Mix until just combined.
  • Remove bowl from stand and fold in the sprinkles. Pour batter into prepared pan. Smooth out and add a few more sprinkles on top. Place in oven and bake for 20-25 minutes or until the top turns golden brown in color. Remove and place pan on cooling rack. Allow to cool for 30 minutes before removing from pan and frosting.
  • Meanwhile, to prepare the frosting, in the bowl of a stand mixer, beat together butter, vanilla, heavy cream and salt. With mixing speed on low, gradually add powdered sugar. Turn the speed up to high and beat until fluffy, about 5 minutes. Tint with food coloring if desired.
  • Pipe frosting around the edges of the cake using a large decorating tip. If desired, using a smaller decorating tip, pipe lettering in the center of the cake. Garnish with additional sprinkles.

NOTES

-Any kind of colored sprinkles will do, I made mine patriotic because of the holiday.
This recipe makes 1 cookie cake.

Nutrition

Calories: 598kcal | Carbohydrates: 80g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 405mg | Potassium: 101mg | Fiber: 1g | Sugar: 58g | Vitamin A: 919IU | Calcium: 40mg | Iron: 1mg

Recipe source: slightly adapted from Sally’s Baking Addiction, Frosted Sugar Cookie Bars

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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