This giant sugar cookie cake recipe yields a soft and buttery center and crunchy edges. Top it with a creamy and buttery almond vanilla buttercream and sprinkles and you're ready for a celebration!
2Tablespoons(28g) unsalted buttersoftened to room temperature
¼teaspoonvanilla extract
⅛teaspoonalmond extract
½Tablespoon(8mL) milk or cream
1cup(120g) powdered sugar
pinchof salt
Instructions
SUGAR COOKIE CAKE
Preheat the oven to 350ºF (177ºC). Spray a 9" springform pan1 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 the cookie cake for 26-32 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.
VANILLA ALMOND BUTTERCREAM
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, both extracts, 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. Tint2 frosting, if desired.
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.
Notes
Springform pan: alternatively, you may use a 9" pie plate or a 8" or 9" round or square baking pan.
Tint frosting: I prefer to use gel color. AmeriColor is my favorite. I used "turquoise" for this frosting.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.