I’m a big fan of cookie cakes around here. They have all the ease involved with making a simple batch of cookie dough, minus the whole part of having to roll everything into little cookie balls before baking. And if you’re looking for a birthday treat, cookie cakes are a much more festive way to celebrate than a basket of cookies in my opinion. My friend Alyx shares this love of cookie cakes, especially because the ones she gives people are extremely easy to make thanks to Mrs. Fields, and we have quite a history of exchanging giant cookies like these. I made her a chocolate chip cookie cake a few years ago and then revamped the recipe a year later using Jaques Torres’ recipe, but today I’m putting a whole different spin on the cookie cake with this funfetti recipe. Nothing screams birthdays more than sprinkles, and I couldn’t think of a better way to treat Alyx on her 26th birthday!
I really, really liked this recipe, as did everyone at Alyx’s birthday party so I would probably categorize it under one of my “greatest hits”. The cookie was definitely sweet, but had the perfect amount of saltiness to help balance it out. After we sang to Alyx and started cutting the cookie cake, one of my friends actually asked, “Wait, did you make this cake?!” Ha ha. Like she actually thought I would show up to a party with a store-bought cookie cake?? Of course not. But I did trick a few people since the cake was brought out in a pizza box. Which brings up another advantage of cookie cakes – ease of transport. And since I made the trek to NYC for the party, I definitely needed a dessert that could stand the summer heat and numerous forms of public transportation. So if you’re looking for a great on-the-go dessert for a summer picnic or BBQ, definitely consider this recipe as a fun and festive twist on a cookie cake!
I had a lot of fun pulling out all of my colorful sprinkles for this cake, and especially love the combination of the traditional jimmies with the rainbow nonpareils. I used pearlized sprinkles to decorate the piped buttercream and think they add the perfect amount of shine to help dress up the cake. But of course you could use whatever kinds of colorful sprinkles you have on hand! And since I totally forgot to make something ahead of time to share for the 4th of July, I’m going to also suggest that just using red, white, and blue sprinkles would make a great Indepdence Day dessert :)
Funfetti Cookie Cake
Recipe adapted from Tasty Kitchen
Ingredients:
1 cup unsalted butter, at room temperature
1-1/4 cup granulated sugar
2 tsp vanilla extract
1 tsp almond extract
1 egg
2-1/2 cups all purpose flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmy sprinkles
2 tbsp rainbow nonpareil sprinkles
Half recipe buttercream icing, or canned frosting
Directions:
Preheat oven to 375 degrees.
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the vanilla, almond, and egg and beat until well-combined, scraping down the sides as necessary.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix until just combined.
Use a rubber spatula to fold in the sprinkles and combine until well distributed. Be careful not to mix too much at this point or the sprinkle colors will start to bleed into the dough.
Shape the dough into a circle and roll it out on a lightly-floured surface until it's a 1/2-2/3" thick disc.
Transfer to a cookie sheet and bake for 20-25 minutes, rotating pan halfway through, until the edges are just golden brown. I overbaked mine a bit, but I enjoyed the crunchier texture - if you like your cookies a little crunchy too, leave your cookie cake in the oven for a couple extra minutes.
Cool on the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
Transfer icing to a piping bag fit with a medium start tip and decorate cookie cake as desired.
Muy original y muy divertido, ademas de muy bonito a la vista. Un saludo
Cookie Cakes have always been one of my favorites, and sprinkles do always make things more fun.
Adorable! Love this idea…cookie cakes are a favorite in my house :)
This looks awesome!
I love cookie cakes, but I always have a hard time getting the center done and the edges not extra crispy. I’ll have to try this recipe out!
This is the cutest, most delicious thing I’ve seen all day!
So adorable! I love cookie cakes, especially with sprinkles on top :) Yum!
Cookies cakes are a favorite around here – they are what my husband and son always want for their birthday! I love this version. Not only does it looks festive, I am sure it is yummy!
I would love to have this for a birthday cake!
I love cookie cakes and a funfetti one? Wow!!
This was absolutely delicious!!! Crazy to think that this tradition with us started so long ago…
Hello,
I just found your page and I am totally a big fan! Thanks for all the recipes! I would love to try this cookie cake but wanted to know if i can take out the almond extract and replace with more vanilla extract???
Erica — February 18th, 2013 @ 7:21 pm
Yes, you can definitely use all vanilla if you wish!
Do you think this would fit in a 9×13? I love the circle shape, but the 9×13 would be easier. I love you’re blog, by the way :)
Erica — February 20th, 2013 @ 3:40 am
Yes I think, definitely easier but still very pretty! Good luck, and thanks!!
Love “PIZZA COOKIE CAKES”.
Did you have to grease the cookie sheet before you put it on to bake?
Any tips on transferring the cookie onto the baking sheet?
Erica — April 22nd, 2013 @ 4:40 pm
I was able to just pick it up with my hands, but if you have a large spatula or bench scraper that would work too!
Do you grease the pan????
Erica — May 11th, 2013 @ 1:45 pm
Nope, no need – there’s enough butter in the cookies. But you can go ahead if you’re nervous!
How big of a cookie cake does this recipe “roughly” make?
I’ve been looking for a cookie cake recipe like this for awhile now! Super excited to try the recipe out.
Erica — March 25th, 2014 @ 12:59 am
I would say about 12″ but depends on exactly how thin you roll out the dough. Hope you love it!
I just bought a cookie cake pan (10 1/2″). Would this recipe work with it?
Erica — August 20th, 2014 @ 10:08 am
Yes I think that will work great!
This was very dry then I realized only one egg! Was that a misprint?