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Big Pink Cookie Cake

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An oversized soft and chewy sugar cookie topped with generous swirls of creamy pink frosting and colorful sprinkles. This festive, shareable cookie cake is perfect for birthdays, parties, showers, Valentine’s Day, and other celebrations.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup colorful sprinkles, optional
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy cream or milk
  • Pinch of salt
  • Pink food coloring, as needed
  • Colorful sprinkles for decorating

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Beat 1/2 cup softened butter, granulated sugar, and brown sugar together for 2 to 3 minutes, or until light and creamy.
  3. Add the egg, egg yolk, 2 teaspoons vanilla extract, and optional almond extract. Mix until smooth and well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
  5. Gently fold 1/3 cup colorful sprinkles into the dough, if using, taking care not to overmix.
  6. Transfer the dough to the prepared pan and press it into an even layer all the way to the edges.
  7. Bake for 18 to 22 minutes, or until the edges are lightly golden and the center is just set. Avoid overbaking to keep the cookie cake soft and chewy.
  8. Cool in the pan for 15 to 20 minutes, then carefully transfer to a wire rack and cool completely before decorating.
  9. For the frosting, beat the remaining 1/2 cup softened butter until smooth and creamy. Gradually beat in the powdered sugar, then add 1 teaspoon vanilla extract, a pinch of salt, and enough heavy cream or milk to create a smooth, pipeable consistency.
  10. Add pink food coloring a little at a time until the desired shade is reached.
  11. Transfer the frosting to a piping bag fitted with a large star tip and pipe decorative swirls around the edge of the cooled cookie cake. Alternatively, spread the frosting over the entire surface.
  12. Finish with colorful sprinkles, slice into wedges, and serve.

Notes

  • Remove the cookie cake when the edges are lightly golden and the center is just set to preserve its soft, chewy texture.
  • Mini chocolate chips can replace the sprinkles in the cookie dough for a chocolate chip variation.
  • Pink food coloring can be added to the cookie dough for an extra-pink cookie cake.
  • Finely crushed freeze-dried strawberries or raspberries can naturally color and flavor the frosting.
  • White chocolate chips pair especially well with strawberry-flavored pink frosting.
  • Change the frosting color and sprinkles to customize the cookie cake for different holidays and celebrations.
  • The cookie cake can be baked one day ahead, stored tightly covered, and decorated before serving.
  • Store the decorated cookie cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze the unfrosted cookie cake, tightly wrapped, for up to 2 months. Thaw completely before decorating.
  • Avoid reheating the frosted cookie cake because the buttercream can melt.

Nutrition

Find it online: https://thefamilycooking.com/big-pink-cookie-cake/