Patriotic Funfetti Sugar Cookie Cake Recipe
Light up your 4th of July with this Patriotic Funfetti Sugar Cookie Cake! With festive sprinkles and creamy frosting, it's the perfect dessert to make your celebration extra sweet.
Servings: 8 slices
Calories: 597kcal
Equipment
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) butter room temperature
- 1 egg + 1 egg yolk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 2 tsp cornstarch
- 1 3/4 teaspoon 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 1/2 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 Fahrenheit (175 degrees Celsius). 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, and 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-sized 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 the bowl from the stand and fold in the sprinkles. Pour batter into the 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 the pan on a cooling rack.
- Allow to cool for 30 minutes before removing from the pan and frosting. Meanwhile, to prepare the cream cheese 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, use a smaller decorating tip, and pipe lettering in the center of the cake. Garnish with additional sprinkles.
Notes
Recipe Source: Slightly adapted from Sally's Baking Addiction, Frosted Sugar Cookie Bars
-You can use any colored sprinkles; I chose patriotic colors to match the holiday theme.
-This recipe yields one cookie cake.
To STORE your leftover Funfetti Cookie Cake, place it in an airtight container. Keep it at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap unfrosted slices tightly in plastic wrap and a freezer-safe bag or container, then FREEZE for up to 3 months.
Thaw at room temperature before frosting or serving. To enjoy a warm slice, REHEAT in the microwave for 10–15 seconds. Note that freezing may slightly alter the texture, so frost after reheating, if needed.
Nutrition
Serving: 1serving | Calories: 597kcal | Carbohydrates: 79g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 432mg | Potassium: 51mg | Fiber: 1g | Sugar: 58g | Vitamin A: 919IU | Calcium: 48mg | Iron: 1mg
