From breakfast to dinner, from healthy meals to sweet desserts – Nx Recipes brings you quick, simple and tasty ideas for every occasion and every time.
Why Make This Recipe
Giant Sugar Cookie Cake is a fun and easy dessert that can brighten up any occasion. It is perfect for birthdays, celebrations, or simply when you want something sweet to share with family and friends. The combination of soft sugar cookie and creamy frosting makes every bite delightful.
How to Make Giant Sugar Cookie Cake
Ingredients:
- 2 & 1/4 cups (290g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (175g) unsalted butter, softened to room temperature
- 1 & 1/4 cups (250g) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (100g) jimmies or quin sprinkles (any colors you’d like – I used red, green, and white)
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 1 & 1/2 cups (195g) powdered sugar, sifted
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons whole milk, room temperature
- Sprinkles for decorating
Directions:
Make the Giant Cookie Cake:
- Preheat your oven to 350°F (180°C). Grease a round cake pan or line it with parchment paper.
- In a bowl, mix the flour, baking powder, and salt together. Set this mixture aside.
- In a larger bowl, beat the softened butter and granulated sugar until creamy.
- Add in the eggs, milk, and vanilla extract. Mix until everything is well combined.
- Gradually add the flour mixture to the wet ingredients. Stir until just combined.
- Gently fold in the sprinkles.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake for about 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow it to cool completely in the pan before transferring it to a wire rack.
Make the Frosting:
- In a bowl, beat the softened butter and powdered sugar together until smooth.
- Add in the salt, vanilla extract, and milk, mixing until you reach a creamy consistency.
- If your frosting is too thick, add a little more milk until it’s spreadable.
How to Serve Giant Sugar Cookie Cake
Once your cake is cool, spread the frosting evenly on top. You can add extra sprinkles on the frosting for a festive touch. Slice and serve! It’s great for sharing, so place it on a pretty platter and enjoy with friends and family.
How to Store Giant Sugar Cookie Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just remember to let it sit at room temperature for a little while before serving.
Tips to Make Giant Sugar Cookie Cake
- Make sure your butter is fully softened for better mixing.
- Don’t overmix the batter; stir until just combined for a softer cookie.
- You can adjust the amount of sprinkles to your liking.
- Feel free to use flavored extracts for a twist!
Variation
You can customize the cookie cake by adding chocolate chips, nuts, or using different frosting flavors. Consider trying almond or lemon extract for a unique taste.
FAQs
1. Can I use other types of sprinkles?
Yes! You can use any type of sprinkles you like, such as chocolate sprinkles or themed sprinkles for holidays.
2. Can I freeze the cookie cake?
Yes, you can freeze the un-frosted cake. Wrap it tightly in plastic wrap and then foil. It can stay in the freezer for up to three months.
3. What can I use instead of eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes to thicken).