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
1 cup unsalted butter, at room temperature
1-1/4 cup granulated sugar
2 tsp vanilla extract
1 tsp almond extract
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
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.