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!

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!
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Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 8 slices
Calories: 598kcal
Author: Life Made Simple Team
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  • 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
  • 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


  • 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.


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


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

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

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