Soft and buttery in the center, crunchy around the edges, and filled with plenty of white chocolate chips and sprinkles to celebrate any occasion. Topped with a creamy and buttery almond vanilla buttercream.
1Tablespoonunsalted buttersoftened to room temperature
1/2Tablespoonmilk or cream
1 and 1/2cupspowdered sugar
SUGAR COOKIE CAKE
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.
VANILLA ALMOND BUTTERCREAM
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, 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.
*Alternatively, you may use a 9" pie plate or a 8" or 9" round or square baking pan.