The BEST soft, thick, moist sugar cookie cake recipe frosted with vanilla buttercream and topped sprinkles! Customize it with different colors of frosting & sprinkles to celebrate birthdays, baby showers, holidays, and more!
If you're looking for a switch up from the typical chocolate chip cookie cake, this is an excellent twist on a classic birthday cake! Using the same base as my frosted sugar cookie bars, this giant sugar cookie cake is the ULTIMATE treat for a birthday celebration. It's perfectly dense, moist, thick...and slices like a dream! Move on over Great American Cookie, we've got you beat!
Tips to make this sugar cookie cake recipe:
- Baking Pan: If you don't have a round cookie cake pan (the best investment for a cheap price!), you can bake this in a 9x13 pan or even create a DIY cookie cake pan! Let me tell ya', cookie cakes are so much easier than making individual birthday cake sugar cookies!
- Vanilla Buttercream: I highly recommend making my homemade vanilla buttercream (recipe below) instead of using store-bought frosting. You won't regret it!
- Almond Extract: This gives it an amazing sugar cookie flavor but if you don't like almond extract (or have an allergy) you can simply substitute it for more vanilla extract.
- Layering/Removal: If you don't plan to serve the cookie cake in the pan (i.e., you want to put it on a platter), or you plan to create multiple layers, I highly recommend lining the bottom with parchment paper to guarantee it comes out clean. Be sure to spray the pan in addition to the parchment & only remove the cake when fully cooled to reduce chances of breaking.
Decorating & Serving Tips
- Customize It: There are endless possibilities when it comes to decorating this cake. Turn it into a funfetti cookie cake by adding ½ cup rainbow sprinkles inside the dough, or customize the frosting/sprinkle toppings in your favorite event or holiday color! So many ways to customize this fun dessert; truly the perfect sugar cookie birthday cake!
- Serving Platters: If you love making homemade cookie cakes, I'd highly recommend stocking up on a few of these adorable cardboard cake platters!
- Numbers on top: If you want to add a giant number to the top, print off a large number, cut out the center, and use it as a cake stencil.
- Words on top: If you're like me, the idea of writing "happy birthday" on a cookie cake is sure to end in a messy disaster. Instead, pick up a reusable letterboard cake kit and never write on a cake again (my favorite easy cake toppers!).
- Top with fruit: Make this sugar cookie cake with fruit toppings for 4th of July or Valentine's Day! Strawberries, blueberries, and raspberries are all amazing on this cake.You can even bake in a 9x13 pan to make a 4th of July flag sugar cookie cake OR bake in a heart shaped pan for a Valentine's cookie cake!
Ingredients for Sugar Cookie Cake
- Unsalted butter (not margarine!)
- Granulated Sugar
- 1 Large Egg
- Vanilla Extract & Almond Extract
- Baking Powder (note: not baking soda!)
- Salt
- All-Purpose Flour
- For Vanilla Frosting: Powdered Sugar, Butter, Vanilla Extract, and Milk
- Topping (optional): Food Coloring & Sprinkles, 849 Piping Tip, Piping Bag
How to Make A Sugar Cookie Cake (Step by Step Instructions)
Step 1: Mix Dough
Preheat oven to 350 degrees. Use the instructions in the recipe card below to mix the dough. While I do recommend using a hand or stand mixer for this recipe, you don't want to overmix this dough or beat the butter for more than 30 seconds. Our goal is to get a denser dough, not a light and fluffy dough.
Step 2: Press into pan & bake
Press the cookie dough evenly into a greased cookie cake pan (you can also use a 9x13 or DIY foil pan). If you plan to remove the cake from the pan for serving, I highly recommend lining the pan with parchment paper for the easiest removal.
Bake for 18-20 minutes or until the edges are very lightly browned. Place on a wire rack then allow the cake to sit until completely cool; this will allow it to finish baking. This is very important; you don't want to remove the cookie cake from the pan before it's cooled.
Step 3: Frost & Decorate
Color frosting to your liking, then spread half of the frosting on top of the cooled cookie cake until fully covered. To pipe a border, use a piping tip (I LOVE the Ateco 849 tip for cookie cakes). Finish by topping with sprinkles or other decorations. The best part of this sugar cookie cake is that you can customize the decorations for different holidays!
PS. This buttercream frosting tastes like the Swig and Crumbl sugar cookie recipe - both a crowd favorite when I lived in Utah!
Frequently Asked Questions
If you don't have a cookie cake pan (the best investment for a cheap price!), you can bake this in a 9x13 pan! Or make an easy DIY cookie cake pan using foil to create a round shape! If you use a smaller pan (like a springform pan), the cookie will be thicker and you will need to bake longer.
I haven't tried this myself, but it should work just fine with this recipe. You may consider using a smaller 9" pan to create a thicker cake, as it will have less chances of breaking when stacking. If you plan to create multiple layers or don't plan to serve the cookie cake in the pan (i.e., you want to put it on a platter), I'd highly recommend lining the bottom with parchment paper to guarantee it comes out clean. Be sure to still spray the pan in addition to the parchment & only remove the cake when fully cooled to reduce chances of breaking.
If you plan to layer, you will need to double the frosting to fill the center.
Almond extract gives this sugar cookie cake an amazing flavor, but if you don't like almond extract or can't have it due to an allergy, you can replace it with equal amounts of vanilla extract.
I'm not going to lie, this is one of the best giant cookie cake recipes I've developed. The frosting tastes just like a sugar cookie but it's so much more moist and thick than any other cake you've ever had. You'll never want to eat premade sugar cookie dough from Pillsbury or Betty Crocker again!
If you love this recipe, be sure to try my other easy birthday cake recipes!
The Best Sugar Cookie Cake
Ingredients
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Instructions
- Preheat oven to 350℉. If butter hasn't been softened you can place in microwave for 10 seconds to *slightly* soften it.
- In a large bowl, cream together softened 1 cup unsalted butter (2 sticks) and 1 cup granulated sugar on medium speed for 20-30 seconds; do not overbeat. While the mixer is still on medium speed, add in 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.
- Once mixed, add in 1 ½ teaspoons baking powder, ½ teaspoon salt, and all-purpose flour ½ cup at a time (2 ¼ cups all-purpose flour total). Be sure to measure your flour properly using the spoon & level method, as adding too much can result in dry bars. Mix until all flour disappears, typically 20-30 seconds.
- Spray a round metal 12" cookie cake pan with cooking spray, then line the bottom with parchment paper (having the grease underneath the paper will help the paper stay down).
- Drop the dough into 1 tablespoon sized chunks into the prepared pan. Use your hands or a spatula to press down the dough until it covers the pan and is smooth around the edges.Tip: If the dough is sticky, you can place another piece of parchment paper on top and continue pressing down.
- Bake cookie cake at 350℉ for 18-20 minutes until edges are lightly browned. The trick to a soft sugar cookie cake is to take it out right when you see the TINIEST amount of brown around the edges. The center may look underdone and this is okay; the cake will continue to bake in the hot pan when cooling.
- Allow to cool completely before frosting (you can put the pan in the fridge on a cooling rack to speed this up).
- In a large bowl, beat softened ½ cup unsalted butter (1 stick) on medium speed using a hand or stand mixer (with paddle attachment) for 1-2 minutes (until light and creamy).
- Keeping the mixer on medium speed, slowly add in 2 teaspoons vanilla extract, ½ teaspoon almond extract, and 2 ¾ cups powdered sugar. Once incorporated, turn the mixer to high speed and beat for 2 minutes until light and fluffy. Add 1 tablespoon milk and beat for 30 seconds. Add an additional 1 tablespoon milk if frosting seems too thick to spread.
- If using sprinkles, add them immediately after frosting. If you wait too long, the frosting will set and the sprinkles won't stick.
- If not eating same day, cover with plastic wrap and store in refrigerator for 2-3 days. This sugar cookie cake is also amazing frozen for 1-2 months (any longer and it tends to dry out).
Notes from Melissa
- Storage: If not eating same day or within 3-4 hours, cover with plastic wrap and store in the refrigerator for 2-3 days. This sugar cookie cake is also amazing frozen for 1-2 months (any longer and it tends to dry out).
- Baking Pan: If you don't have a round cookie cake pan (the best investment for a cheap price!), you can bake this in a 9×13 pan or even create a DIY cookie cake pan!
- Layering/Removal: If you don't plan to serve the cookie cake in the pan (i.e., you want to put it on a platter), or you plan to create multiple layers, I highly recommend lining the bottom with parchment paper to guarantee it comes out clean. Be sure to spray the pan in addition to the parchment & only remove the cake when fully cooled to reduce chances of breaking.
- Vanilla Buttercream: I highly recommend making my homemade vanilla buttercream (recipe above) instead of using store-bought frosting. The sweetness perfectly balances the sugar cookie.
- Almond Extract: This gives it an amazing sugar cookie flavor but if you don't like almond extract (or have an allergy) you can simply substitute it for more vanilla extract.
Did you make this?
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This truly is the best sugar cookie cake ever! Directions were very clear regarding not to over bake and to leave the cookie in the pan until it cools. End result - evenly baked with a soft chewy texture. I added a step when pressing the dough into the pan - I put wax paper over the top and used a rolling pin to make it perfectly even. I will definitely make this again!
Love the rolling pin tip, Kathy, so glad it turned out perfectly!
I made this for a vendor event, subbed almond extract for extra vanilla and let me tell you, this recipe is so easy and the tastiest one i have tried! so chewy, soft, and tasty. i even left a few pieces on my counter uncovered for 3 days and its STILL soft and delicious. 100/10
So glad to hear you enjoyed this recipe, Carla! Thank you so much for leaving a review!