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Funfetti Cookie Cake is a soft-baked, chewy, and sweet giant cookie that’s perfect for a birthday celebration, Holidays, or a fun family treat! White chocolate chip funfetti cookie dough bakes in a cake pan and then it’s topped with a vanilla buttercream frosting, and of course – more funfetti sprinkles!

For more giant cookie cakes be sure and make my Chocolate Chip Cookie Cake (Cookie Pizza) and this Monster Cookie Cake. 

The cookie cake cut into slices

Funfetti cookie cake is like a giant sugar cookie cake with colorful sprinkles and a sweet vanilla buttercream frosting! It’s loaded with funfetti flavor thanks to the colorful rainbow sprinkles and white chocolate chips. 

It’s the perfect dessert for a birthday celebration as a birthday cake! Simply top the cookie cake with the birthday numerals. Or decorate it to celebrate any holiday by simply changing out the color of sprinkles used. You can also make it for a surprise after school treat – I always make a giant cookie to celebrate the first and last day of school with! 

Side view of the cookie cake with a piece taken out of it
A slice of the giant cookie with a fork bite taken out of the front.

Ingredients Needed

  1. Butter : I use salted butter in all my baking recipes because I think the overall taste is better in baked goods. However, feel free to use unsalted butter and increase the salt by 1/4 teaspoon or more (depending on preference). 
  2. Granulated Sugar
  3. Light Brown Sugar : The recipe indicates that the brown sugar should be ‘packed’ which means that you need to press & pack it into the measuring cup when measuring, rather than just loosely scooping it. When it’s dumped into the mixing bowl, it should come out in the measuring cup form, which is how you know it was packed well. 
  4. Large Egg
  5. Vanilla Extract
  6. All-Purpose Flour
  7. Cornstarch : This keeps the cookie tender and soft. 
  8. Baking Powder : Helps the cookie cake rise slightly for a soft texture. 
  9. Kosher Salt : Sea salt is another good salt to use when baking.
  10. White Chocolate Chips
  11. Rainbow Sprinkles : Also called rainbow jimmies or non-perils, these are the small ball shaped sprinkles that come in rainbow type colors. 

Vanilla Buttercream Frosting Ingredients

  1. Butter
  2. Powdered Sugar
  3. Vanilla Extract
  4. Heavy Cream or Milk : I prefer using heavy cream in the vanilla frosting recipe because it provides a luscious thickness and richness to the frosting. Any milk can be used, but note that the lower fat content the milk has, the less of it you will need in order to get the right frosting consistency. 
Ingredients

Preheat the oven to 325 degrees F. Prepare a 9-inch round cake pan with cooking spray and then line the pan with parchment paper (for easy removal of the cookie cake). 

In a large mixing bowl, or use a stand mixer with the paddle attachment, add the melted butter, granulated sugar, and light brown sugar. Beat on medium speed until combined and smooth. 

Add the egg and vanilla extract, and beat just until it’s combined. 

In a separate smaller bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Gradually add the dry ingredients into the wet ingredients, and beat on low speed just until combined and no flour pockets or streaks remain in the dough. 

Very gently, stir in the white chocolate chips and rainbow sprinkles. It’s so important to barely mix it and to mix it very gently, otherwise the sprinkles will bleed color all into the dough. 

process images

Press the dough evenly into the prepared cake pan, making sure to leave a slight lip (very small gap) around the edge.

Bake for 25-35 minutes or until the edges are golden and the center is set but still slightly soft. Let the cookie cake cool completely inside the pan on a wire rack before decorating. 

Make The Frosting : In a large bowl, using an electric hand mixer or a stand mixer, beat the softened butter until creamy. Add in the powdered sugar, gradually in small amounts, mixing on low speed, then increasing speed to medium-high until smooth. Mix in the vanilla extract and heavy cream until the frosting is fluffy and pipeable. Add more heavy cream if it is too thick or more powdered sugar if it’s too thin. 

process images

Transfer the frosting to a piping bag fitted with a large 1M star tip. Pipe a decorative border around the cooled cookie cake. For a festive touch, add extra white chocolate chips and sprinkles over the frosting. 

Cut into wedges and enjoy!

process images
  • Room Temperature : Store the slices inside an airtight container for up to 3 days. 
  • Refrigerate : Store the slices inside an airtight container, in the fridge, for up to 1 week. Allow it to return to room temperature before eating. 
  • Freezing : Freeze the unfrosted cookie cake or individual slices for up to 2 months. Make sure to wrap the cookie cake, or slices, in plastic wrap and then in aluminum foil. Thaw overnight in the fridge, then bring to room temperature before frosting it and serving. 
  • Make Ahead Instructions : You can prepare the cookie dough up to 2 days in advance. Cover tightly and refrigerate. Bring the cookie dough to room temperature before pressing it into the cake pan. Make the frosting up to 5 days ahead, store it in an airtight container, and bring the frosting back up to room temperature before piping. 
Cookie cake with frosting and sprinkles

Which Rainbow Sprinkles Are Best To Use?

There are two types of sprinkles; Jimmie sprinkles and nonpareils. Jimmie sprinkles are the longer, stick shaped sprinkles while nonpareils are the little tiny ball shaped sprinkles. Either one can be used in this recipe, but please note that nonpareils do bleed color into the cookie dough, especially if they are mixed in aggressively. Be sure to very gently, with just the lightest touch, mix in the nonpareils if using. 

I think the nonpareils (little ball sprinkles) look the best so I normally use them and again, I just super gently mix them in and it’s usually fine. 

But if you want to ensure that the sprinkles don’t bleed and they stay intact, the I recommend using the larger sized Jimmie sprinkles when making this recipe. 

Holiday Tip

Make this funfetti cookie cake for any holiday by simply changing out the sprinkles used (color and/or shape) and by using gel food coloring to color the frosting if wanted. 

Hero pic of the slice of cookie on a white plate

Recipe Tips

  • Don’t Overmix The Dough : This prevents a tough texture; be sure to mix just until combined and no further. This is especially true when mixing in the dry ingredients; mix on low speed, gently, just until combined. Same thing with the egg and vanilla; just mix until they’re combined. 
  • Love Almond Extract? : I love a little addition of almond extract in frosting, especially on sugar cookies! If wanted, use 1/2 teaspoon almond extract + 1/2 teaspoon vanilla extract in the vanilla buttercream recipe. 
  • Parchment Paper : This is really important because it helps when trying to remove the cookie cake from the cake pan. Make sure to leave a overhang so you can pull the cookie cake up and out of the cake pan. Or you can gently invert the pan to remove the cookie cake, if you don’t have parchment paper. 
  • Don’t Have a Piping Bag + Tip? : Transfer the frosting to a gallon size Ziploc bag and cut the bottom corner off. Use that to “pipe” the frosting around the edges. It won’t look exactly like what is pictured, but close enough!
Overhead hero pic of the recipe

More Funfetti Desserts

The cookie cake cut into slices
Together As Family Logo

Funfetti Cookie Cake


Author Jessica – Together as Family
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12
Funfetti Cookie Cake is a soft-baked, chewy, and sweet giant cookie that's perfect for a birthday celebration, Holidays, or a fun family treat! White chocolate chip funfetti cookie dough bakes in a cake pan and then it's topped with a vanilla buttercream frosting, and of course – more funfetti sprinkles!

Equipment

9" Round Cake Pan
Piping Bag + Tip Set

Ingredients
  

Funfetti Cookie Cake

  • 12 tablespoons butter melted & slightly cooled
  • 3/4 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt or sea salt
  • 1/2 cup white chocolate chips
  • 1/4 cup rainbow sprinkles (see notes)

Vanilla Buttercream Frosting

  • 1/2 cup (1 stick) butter softened
  • 1½ cups powdered sugar
  • 1 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325℉. Prepare a 9-inch round cake pan with cooking spray and then line the pan with parchment paper (for easy removal of the cookie cake). 

Funfetti Cookie Cake Dough

  • In a large mixing bowl, or use a stand mixer with the paddle attachment, add the melted butter, granulated sugar, and light brown sugar. Beat on medium speed until combined and smooth. 
    12 tablespoons butter, 3/4 cup granulated sugar, 1/3 cup packed light brown sugar
  • Add the egg and vanilla extract, and beat just until it's combined. 
    1 large egg, 2 teaspoons vanilla extract
  • In a separate smaller bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Gradually add the dry ingredients into the wet ingredients, and beat on low speed just until combined and no flour pockets or streaks remain in the dough. 
    2 cups all-purpose flour, 3 tablespoons cornstarch, ½ teaspoon baking powder, ¼ teaspoon kosher salt or sea salt
  • Very gently, stir in the white chocolate chips and rainbow sprinkles.
    *It's so important to mix it very gently, otherwise the sprinkles can bleed color into the dough. 
    1/2 cup white chocolate chips, 1/4 cup rainbow sprinkles
  • Press the dough evenly into the prepared cake pan, making sure to leave a slight lip (very small gap) around the edge.
    *The gap around the edge, inside the cake pan just needs to be really small, like a sliver. Just some room to allow the cookie dough to expand without bubbling over.
  • Bake for 25-35 minutes or until the edges are golden and the center is set but still slightly soft. Let the cookie cake cool completely inside the pan on a wire rack before decorating.

Vanilla Buttercream Frosting

  • In a large bowl, using an electric hand mixer or a stand mixer, beat the softened butter until creamy.
    1/2 cup (1 stick) butter
  • Add in the powdered sugar, gradually in small amounts, mixing on low speed, then increasing speed to medium-high until smooth.
    1½ cups powdered sugar
  • Mix in the heavy cream and vanilla extract until the frosting is fluffy and pipeable.
    * Add more heavy cream if it is too thick or more powdered sugar if it's too thin. 
    1 tablespoon heavy cream or milk, 1 teaspoon vanilla extract
  • Transfer the frosting to a piping bag fitted with a large 1M star tip. Pipe a decorative border around the cooled cookie cake. For a festive touch, add extra white chocolate chips and sprinkles over the frosting. 
  • Cut into wedges and enjoy!

Notes

Butter : I use salted butter in this recipe. Unsalted butter may be used, and instead use 1/2 teaspoon kosher salt, or leave the salt the same depending on preference. A tip for getting melted but cooled butter – place the butter inside a microwave-safe dish and microwave for about 35-40 seconds. You should end up with half melted butter + half very softened/chunks of butter inside the bowl. Take a fork and stir it until everything is melted and combined. You will end up with melted butter that is still cool enough to use in the recipe (because it wasn’t melted all the way in the hot microwave). 
Sprinkles : The little ball shaped sprinkles (called nonpareils) will bleed color into the dough, so if you’re using those, stir them so gently. I recommend using Jimmie sprinkles, which are the longer, stick shaped sprinkles. 
Frosting : If you don’t have a pippin bag + piping tip, transfer the frosting to a large Ziploc bag, snip the bottom corner off, and pipe the frosting on using that. It won’t turn out quit like a piping bag, but it will still be good enough. You can also choose to just spread the frosting over top the cookie cake instead of piping it around the edges. Or use a smaller piping tip and pipe little stars all over the top of the cake for a more decorative look. 
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