Sugar Cookie Cake

I still remember the first time I made a sugar cookie cake. I was short on time, craving something sweet, and didn’t feel like scooping out a dozen individual cookies.

So I pressed all the dough into one big pan, crossed my fingers, and hoped for the best.

What came out of the oven was golden, soft, and just slightly crisp around the edges—basically, everything I love about sugar cookies but in cake form.

And the frosting? That was just for fun… until I realized it made the whole thing look like it came from a bakery.

Now it’s my go-to whenever I want something easy that still feels a little special. No fancy tools, no fuss.

Just a thick, chewy cookie with sweet vanilla swirls and colorful sprinkles that make everyone smile—kids, grownups, even the neighbors who “just stopped by.”

If you like soft sugar cookies and simple recipes that actually work, you’re going to love this.

Table of Contents

Sugar Cookie Cake Recipe

Ingredients

For the Cookie Cake:

¾ cup (170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg
1 large egg yolk
1 ½ teaspoons pure vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup (80g) rainbow sprinkles (jimmies type)

For the Vanilla Frosting:

½ cup (113g) unsalted butter, softened
1 ½ cups (180g) powdered sugar, sifted
1 tablespoon heavy cream (or milk)
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons rainbow sprinkles (for topping)

Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch round cake pan or springform pan and line the bottom with a parchment round for easy release.
In a large bowl, beat the softened butter and sugar together with a hand or stand mixer on medium speed for about 2–3 minutes, until creamy and pale.
Add the egg, egg yolk, and vanilla extract. Mix until fully combined, scraping down the sides of the bowl.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the dough comes together.
Fold in the rainbow sprinkles by hand using a spatula.
Press the dough evenly into the prepared pan using clean hands or the bottom of a glass.
Bake for 20–24 minutes, or until the top is set and the edges are lightly golden. The center may look slightly soft but will firm up as it cools.
Cool completely in the pan set on a wire rack.
Beat the butter on medium speed until smooth and fluffy (about 2 minutes).
Gradually add the sifted powdered sugar and mix on low speed at first, then increase to medium.
Add vanilla extract, salt, and 1 tablespoon of cream or milk. Beat for another 2 minutes until light and creamy. Adjust consistency with a little more cream if needed.
Transfer frosting to a piping bag fitted with a large open star tip.
Pipe large swirls around the edge of the completely cooled cookie cake.
Generously top the frosting swirls with rainbow sprinkles.
Slice into wedges like a cake and serve at room temperature. Store leftovers covered at room temp for up to 2 days or refrigerate for up to 5.

How Do You Make a Sugar Cookie Cake From Scratch?

To make a sugar cookie cake from scratch, keep things simple and focus on the basics.

Use room temperature butter: This helps you mix everything evenly without lumps.
Don’t skip the egg yolk: It adds extra richness and softness to the dough.
Measure flour properly: Too much flour makes the cake dry. Spoon it into the cup and level it off.
Use baking powder and baking soda together: This gives the right lift and soft texture.
Don’t overmix the dough: Stop mixing as soon as the flour disappears into the dough.
Line the pan with parchment: It makes the cake easier to lift out without sticking.
Add sprinkles last: Fold them in gently at the end so they don’t bleed color.

How Do I Keep My Sugar Cookie Cake Soft And Chewy?

The key to a soft and chewy cookie cake is in how you mix, bake, and store it.

Use brown sugar with white sugar: Brown sugar keeps the center moist and adds chewiness.
Don’t overbake: The middle should look slightly soft when you take it out. It firms up as it cools.
Cool in the pan: Letting it cool in the pan helps the center set without drying out.
Store in an airtight container: Keep it covered so it doesn’t dry out from air exposure.
Avoid too much flour: Too much will make it dry and cakey instead of soft.

Can I Use Store-Bought Dough For a Cookie Cake?

Yes, you can use store-bought dough, but with a few things to keep in mind.

Choose plain sugar cookie dough: Avoid versions with added frosting or fillings.
Let it soften slightly: It’s easier to press evenly into the pan when it’s not ice cold.
Adjust baking time: Store-bought dough may cook a bit faster. Check early to avoid overbaking.
Don’t expect exact results: Homemade dough usually tastes richer and bakes more evenly.

What Size Pan Should I Use For a Sugar Cookie Cake?

Choosing the right pan size makes sure the cake bakes evenly.

9-inch round metal pan: This is the most common size and gives the perfect thickness.
8-inch pan: Makes a thicker cake and may need a few more minutes in the oven.
9×13 pan: Works for a thinner cookie cake, but reduce baking time to prevent dryness.
Springform pan: Great for easy removal without flipping the cake.

Can I Make a Sugar Cookie Cake Ahead Of Time?

Yes, you can prep it ahead and still enjoy it fresh.

Bake it 1–2 days in advance: Let it cool fully and cover tightly with plastic wrap.
Store at room temperature: If your kitchen is cool, this keeps it soft.
Frost the same day you serve: For best results, add the frosting fresh.
You can also freeze it: Just wrap well in plastic and store without frosting.

Why Did My Sugar Cookie Cake Turn Out Dry?

Dry cookie cake usually means something went wrong with measuring, mixing, or baking.

Too much flour: Always spoon and level, never scoop from the bag.
Overbaking: Pull it out when the center still looks soft.
Not enough fat: Butter and egg yolks keep it moist—don’t reduce them.
Thin pan or glass pan: These can bake unevenly or too hot.

How Do I Stop The Edges From Overbaking?

If your edges are hard while the center is still soft, try these tips:

Lower the oven rack: Bake in the center or lower third of the oven.
Use light-colored metal pans: Dark pans heat faster and brown the edges too much.
Don’t over-press the dough: If edges are too thin, they’ll bake faster than the center.
Check early: Start checking doneness a few minutes before the timer.

Is It Okay To Use a Glass Dish Instead Of a Metal Pan?

Yes, but glass pans bake differently than metal.

Glass takes longer to heat: So baking may take a few minutes more.
Edges brown faster once hot: Check early to avoid overbaking the sides.
Reduce oven temperature by 25°F: This helps prevent dry or tough edges.
Grease and line well: Glass sticks more easily than metal.

Can I Freeze Sugar Cookie Cake?

Yes, you can freeze it for later. These options freeze well:

Sugar cookie cake (fully baked, unfrosted)
Cookie dough (pressed into pan, unbaked)
Individual slices (wrapped tightly)