Nothing screams HAPPY BIRTHDAY more than lots and lots of sprinkles. To help celebrate a special birthday for a dear sweet boy (and upon the suggestion by my daughter) we decided to make him a sprinkled cookie cake. We loaded a giant sugar cookie with white chocolate chips and sprinkles and then frosted it with my favorite buttercream cream cheese frosting.
My daughter LOVED everything about this sugar cookie cake. Obviously the sprinkles knocked her out but the taste of the sugar cookie won her heart. My picky husband also approved of this giant sugar cookie but his heart was won over with the Chewy Peanut Butter Cookie Pie. Either way you can’t go wrong with a giant cookie. And what better way to show someone you love them or to wish them a happy birthday.
I had so much fun making this cookie cake. The dough is very thick and when it was time to add the white chocolate chips and sprinkles (jimmies, not to be confused with nonpareils which will bleed the colors into the dough) I had to use my hands to ensure they were evenly distributed. Once the dough is ready you’ll press it into a greased pie pan and press it into the pan as evenly as you can. This is what it should like before you place it in the oven.
Once the cookie cake cools you can frost it with the BEST buttercream cream cheese frosting. I use this frosting on cupcakes and everyone loves it. You can pipe it on the cookie cake if you feel fancy or just slather it on and add more sprinkles to the top. Or skip the frosting all together. The cookie is delicious on its own.
It was impossible to have just one slice. For extra decadence pop it in the microwave for 10 seconds and then top it with a scoop or two of your favorite ice cream. Vanilla would be great. Coffee ice cream would be even better. My favorite coffee ice cream is Haagen Dazs. I let it sit on the counter for 10-15 minutes to soften it up so it’s easier to scoop (or I pop it in the microwave for 10 seconds if I’m in a mad rush).
Make this giant cookie to wish someone a happy birthday, to celebrate St. Patrick’s Day, Easter (with peeps around the edge), or make it just because you love something sweet, colorful, and yummy! You really don’t need a reason.
Sugar Cookie Pie
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cornstarch
- 1 cup white chocolate chips
- ½ cup rainbow sprinkles (jimmies, not to be confused with nonpareils which will bleed the colors into the dough)
- Preheat oven to 350 F.
- Spray a 9.5-inch pie dish with cooking spray (I love using coconut oil spray) and set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.
- In a large bowl cream the butter on medium until smooth and creamy. You can use a stand mixer or hand-mixer.
- Add the granulated sugar to the butter and beat until mixture is creamy.
- Add the egg, egg yolk, and vanilla to the butter mixture and beat until combined. Make sure to scrap the sides as you are mixing.
- Slowly add the flour mixture to the butter mixture until combined (i.e. until you can’t see the flour). Please note that the dough will be very thick.
- Using a spatula fold in the white chocolate chips and sprinkles. The dough was very thick so I ended up using my hands to evenly distribute the white chocolate chips and sprinkles in the dough.
- Evenly press the cookie dough into your greased pie dish.
- Lightly smooth the top with a spatula or yours hands.
- Bake for 25-30 minutes or until the edges are light brown. To have a chewy center don’t over bake the cookie. Meanwhile make the frosting (see recipe below).
- Allow the cookie pie to cool completely before transferring to another dish. You’ll need to run a sharp knife around the edge to loosen the cookie pie from the pie dish.
- Frost the cookie. You can pipe cute designs or smooth the frosting onto the cookie and add sprinkles.
- Slice and serve the cookie pie. I highly suggest you top the cookie with your favorite flavor of ice cream.
Cookie adapted from Sally’s Baking Addiction
The BEST Buttercream Cream Cheese Frosting
- ½ cup (1 stick) unsalted butter, softened
- 2 ounces cream cheese, softened
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or half and half
- Sprinkles for decorating the top of the cookie
- Gel food coloring, optional
- In a large bowl cream the butter until completely smooth. Once smooth add the cream cheese and beat until the butter and cream cheese mixture is smooth.
- Add salt and ½ cup powdered sugar to the mixture and beat until incorporated. Add another ½ cup and beat again until well mixed.
- Add vanilla extract and beat to combine.
- Add about 1 tablespoon of heavy whipping cream or half and half and continue beating.
- Add the remaining 1 cup powdered sugar, ½ cup at a time.
- Add an additional 1 tablespoon heavy whipping cream until the frosting is thick enough to pipe on the cookie. Add a little more powdered sugar if you added too much heavy whipping cream. If using, add a small amount of gel food coloring. The colors are highly concentrated so a little goes a long way. Beat for another minute or until the frosting is smooth, fluffy, and the food coloring is well incorporated.
Disclaimer: Please note I use Amazon affiliate links throughout my posts. I hope the content I provide is worthy of a click.