And just like that, another year has gone by.
I know it sounds cliché, but it really seems like just last week I was celebrating my 30th birthday with my closest friends and family. It feels this way because we had a ridiculously jam-packed and exciting year. I got pregnant the day after my 30th birthday, so it really has been almost exactly a year since our lives just started on the crazy journey that is pregnancy and parenthood.
Do you now think it’s weird that I shared with you exactly when it was that I got pregnant with our little guy? I’ve not mentioned it too much on the blog, but most people who know us are aware that it took a little bit of work to get me pregnant. My 30th birthday present to myself was a self-admnistered shot in the abdomen alone in my car and a procedure in a doctor’s office without my husband that finally got me pregnant.
Yeah. A thrilling 30th birthday weekend indeed!
Needless to say, the emotional roller coaster started that weekend and didn’t end until, well, June 14th when our little man arrived. In all honesty, the roller coaster hasn’t exactly ended completely, but we are smooth sailing a little more these days. Thank goodness.
This year’s treat is fit for any celebration. There are a ridiculous amount of sprinkles to go around, and if you’re feeling a tad bit jazzy, a blank canvas awaits whatever sort of celebratory message you’d like to convey to the receiver/celebrator in icing. Or… More sprinkles. Because that’s never frowned upon!
If you’re a regular around here, you know that the key to any funfetti recipe is a healthy dose of almond extract. In fact, there’s even a little in the buttercream that I used to decorate this sugar cookie cake and let me tell you what– that vanilla almond buttercream is worthy of licking ALL of the beaters and spatulas involved in making it. Believe me.
The cookie cake itself is easy peasy and no fuss. You don’t even need a mixer and there’s no chilling of any dough. In fact, if you’re really looking to simplify things, you can leave the cookie cake naked and completely forego the buttercream. But really, I beg of you to add it. It just completes the package. Think of it as the big, enticing bow on the birthday present of sugar.
The vanilla almond buttercream itself is also quite easy, and if you’ve made my vanilla buttercream before, you’ll recognize the simple recipe.
I like to bake my cookie cakes in a springform pan. This way, I can remove the cake and place it on a platter for a pretty presentation. This is totally optional though! It will work just fine in a pie plate or round cake pan, which also makes for easier transport.
This funfetti sugar cookie cake was taste tested by many people, and the consensus was all the same: the slightly crisp edges and super soft and buttery center create the perfect cookie cake experience. Sturdy enough to eat with your hands but soft enough that you can cut it with a fork and eat it like cake. Plus, this recipe is so simple that little bakers could definitely help out! And what kid doesn’t love sprinkles?
If you’re looking for something quick and easy to celebrate a special occasion, this is definitely a recipe you want to keep on hand. Change up the sprinkles for different holidays or even throw in your favorite sports team’s colors and whip up a cake for the next Sunday afternoon football game! Whatever the reason to celebrate, definitely include this sprinkley cookie cake.
Thanks for helping me celebrate 31, dear reader. Here’s to many more exciting adventures in and out of the kitchen and, hopefully, all of the sprinkles!
- 2 and ¼ cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (1 and ½ sticks) unsalted butter, melted
- 1 and ¼ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ⅓ cup rainbow sprinkles (not nonpareils)
- 1 Tablespoon unsalted butter, softened to room temperature
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ Tablespoon milk or cream
- 1 and ½ cups powdered sugar
- pinch of salt
- Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray*. Set aside.
- In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the egg, egg yolk, and extracts until completely combined.
- Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the white chocolate chips and sprinkles. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
- In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, both extracts extract, and milk or cream. Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
- Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.