A soft 9-inch sugar-cookie cake with rainbow sprinkles, white chocolate chips and a buttercream border.
The feature to preserve is the shaping: Press dough evenly into a greased 9-inch round cake pan lined on the bottom. Bake as one large cookie; cut into twelve wedges only after cooling and decorating.
Before mixing, measure without packing the flour. The baking window assumes a 9-inch round pan. A smaller pan makes a much thicker center that can stay raw while the rim browns. Keep the specified diameter.
Use the observable baking cues as well as the timer. Beat frosting butter smooth, add confectioners’ sugar, milk and vanilla, then beat fluffy. Pipe a border on the completely cooled cake. Cut into twelve wedges with a sharp knife.
Sugar Cookie Cake
Per tray: 25–30 minutes · 1 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 155 minutes: 35 hands-on, 0 required chilling, 30 baking all batches sequentially, 90 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- 9-inch round cake pan
- Parchment circle
- Piping bag with star tip
- Cooling rack
A soft 9-inch sugar-cookie cake with rainbow sprinkles, white chocolate chips and a buttercream border.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Vanilla buttercream
Instructions
Mixing
- Make the doughCream butter and sugar; beat in egg, yolk and vanilla. Whisk flour, salt, leaveners and cornstarch, then mix in gently. Fold in white chocolate chips and jimmies.
Thermal management
- Prepare for shapingNo chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shaping
- Shape the batchPress dough evenly into a greased 9-inch round cake pan lined on the bottom. Bake as one large cookie; cut into twelve wedges only after cooling and decorating.
Baking
- Bake to the right textureHeat a conventional oven to 350°F (177°C). Bake on the center rack for 25–30 minutes, until the edges are set and the centers have lost their wet shine. Keep the tops lightly colored. Use cool pans for later trays.
Cooling
- Cool before servingRest on the pan 5 minutes, then move carefully to a rack. Allow 90 minutes total cooling, including pan rest; the crumb firms as it cools.
Finishing
- Add the finishBeat frosting butter smooth, add confectioners’ sugar, milk and vanilla, then beat fluffy. Pipe a border on the completely cooled cake. Cut into twelve wedges with a sharp knife.
Chef’s Science & Pro Tips
Use a shallow round pan
The baking window assumes a 9-inch round pan. A smaller pan makes a much thicker center that can stay raw while the rim browns. Keep the specified diameter.
Shape with purpose
Press dough evenly into a greased 9-inch round cake pan lined on the bottom. Bake as one large cookie; cut into twelve wedges only after cooling and decorating. Bake similar-sized pieces together.
Serving and texture
A soft 9-inch sugar-cookie cake with rainbow sprinkles, white chocolate chips and a buttercream border. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 1 day in a cool room | Keep covered; refrigerate promptly if the room is warm. |
| Refrigeration | Up to 4 days | Refrigerate frosted cookies airtight; let only the serving portion soften briefly. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze plain baked cookies up to 2 months; thaw sealed and frost after thawing. |
| Restore | 30–60 minutes | Thaw plain cookies in their sealed container, then finish. Do not oven-warm frosted cookies. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 12; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
Can I bake this in a deep 6-inch cake pan?
The baking window assumes a 9-inch round pan. A smaller pan makes a much thicker center that can stay raw while the rim browns. Keep the specified diameter.
What makes sugar cookie cake different?
A soft 9-inch sugar-cookie cake with rainbow sprinkles, white chocolate chips and a buttercream border. Use a shallow round pan. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make sugar cookie cake ahead?
Prepare with the storage instructions below. Complete the required finish after the base has cooled. Beat frosting butter smooth, add confectioners’ sugar, milk and vanilla, then beat fluffy. Pipe a border on the completely cooled cake. Cut into twelve wedges with a sharp knife.
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