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The Best Sugar Cookie Cake

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!
Course Dessert
Cuisine Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 slices
Calories 221kcal

Ingredients

Sugar Cookie Bars:

  • 1 cup unsalted butter (2 sticks) softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt omit if using salted butter
  • 2 ¼ cups all-purpose flour

Buttercream Frosting

  • ½ cup unsalted butter (1 stick) softened
  • 2 ¾ cups powdered sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon milk
  • Food coloring optional

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 unsalted butter (1 cup, i.e., 2 sticks) and granulated sugar (1 cup) on medium speed for 20-30 seconds; do not overbeat. While the mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), and almond extract (1 teaspoon).
  • Once mixed, add in baking powder (1 ½ teaspoons), salt (½ teaspoon), and all-purpose flour ½ cup at a time (2 ¼ cups 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).

To Make Frosting:

  • In a large bowl, beat softened unsalted butter (½ cup, i.e. 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 vanilla extract (2 teaspoons), almond extract (½ teaspoon), and powdered sugar (2 ¾ cups). Once incorporated, turn the mixer to high speed and beat for 2 minutes until light and fluffy. Add milk (1 tablespoon) and beat for 30 seconds. Add an additional 1 tablespoon of 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.

Storage:

  • 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

  • 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.

Nutrition

Calories: 221kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 54mg | Potassium: 43mg | Fiber: 1g | Sugar: 18g | Vitamin A: 364IU | Calcium: 18mg | Iron: 1mg