Sugar Cookie Cake
It’s been about two years since I made the life-changing discovery that you can make cookies out of cake mix. This opened up a whole world of possibilities, from M&M Chocolate Cake Mix Cookies to Carrot Cake Cookie Cups. But until now, it never occurred to me that this trick can work the other way around, as well. You can take a classic cookie recipe – and turn it into a cake.
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Basically, I just took my basic sugar cookie recipe, adjusted the amount of flour, and added some baking soda and cream of tartar, which gave it a more cake-like consistency. Then I poured it into a springform pan, baked it, and iced it. And voila – a sugar cookie that feeds a crowd.
I decided to give my Sugar Cookie Cake a Fourth of July color scheme, so I stirred some white chocolate chips into the batter and dressed it up with white frosting and red and blue sprinkles. But you could easily change out these ingredients to fit any holiday or occasion you like. You could do chocolate-mint chips with chocolate icing and red and green sprinkles for Christmas, or peanut butter chips with orange frosting and black sprinkles for Halloween…or any other flavor combo that suits your fancy. The possibilities are endless!
How to make a sugar cookie cake
- Preheat oven to 350 degrees F. Prepare a 9-inch spring form pan by spraying the bottom and sides with non-stick spray.
- Combine the butter and sugar in a medium bowl and mix until smooth. Add in the egg, vanilla, baking soda, salt and cream of tartar.
- Mix until well combined. Slowly add in the flour and mix until fully incorporated. Fold in the white chocolate chips.
- Pour the batter into your prepared spring form pan and press to the edges. Top with a few more white chocolate chips.
- Bake for 20-22 minutes, just until edges are a golden brown color. Remove from the oven and allow cooling for 15 minutes. Then, remove the spring form side and allow the cake to cool completely before frosting.
- To prepare the frosting:
- With a stand mixer or a hand mixer, combine the butter and powdered sugar. Add in the salt, vanilla and heavy cream. Mix everything until it’s smooth and creamy. Scoop into a piping bag with a 1m tip and decorate your cake. Top with sprinkles before the icing sets.
Sugar Cookie Cake
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Ingredients
- 1 ¼ sticks of unsalted butter
- ¾ cup granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cream of tartar
- 2 cups flour
- 1 cup white chocolate chips
- ¼ cup red/white/blue sprinkles or any color to match any given holiday or occasion
Frosting
- 3 tbsp unsalted butter
- 1 ½ cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350 degrees. Prepare a 9-inch spring form pan by spraying the bottom and sides with non-stick spray.
- Combine the butter and sugar in a medium bowl and mix until smooth. Add in the egg, vanilla, baking soda, salt and cream of tartar. Mix until well combined. Slowly add in the flour and mix until fully incorporated. Fold in the white chocolate chips.
- Pour the batter into your prepared spring form pan and press to the edges. Top with a few more white chocolate chips for presentation.
- Bake for 20-22 minutes, just until edges are a golden brown color. Remove from the oven and allow cooling for 15 minutes. Then, remove the spring form side and allow the cake to cool completely before frosting.
To prepare the frosting:
- With a stand mixer or a hand mixer, combine the butter and powdered sugar. Add in the salt, vanilla and heavy cream. Mix everything until it’s smooth and creamy. Scoop into a piping bag with a 1m tip and decorate your cake. Top with sprinkles before the icing sets.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Ive made this 3 times now, once using just M&M’s, then dark chocolate chips. I don’t think it matters what is mixed in, it was fantastic. I made the mistake even doubling the recipe but using the same spring pan and the cookie was deep dish. Absolutely delicious, will make again…