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Patriotic Funfetti Sugar Cookie Cake

Hey everyone! I'll be taking a mini-vacation from the blog this month due to a religious holiday I am observing. But don't you worry, I've got a wonderful group of bloggers filling in for me. First up is Natalie from Life Made Simple. I absolutely adore Natalie's work. She makes whipping up delicious food and taking gorgeous pictures look so effortless! Today, she's sharing an awesome red, white, and blue dessert to add to your menus tomorrow! Take it away Natalie!

I’m so happy to be here today! I’ve been dying to share this fun and festive recipe with you! This patriotic funfetti sugar cookie cake is perfect for the 4th and it is so easy to make! Did I mention that it tastes amazing too?!

A few days ago I was asked to make some treats for a gathering of about 40 people. I made a batch of my favorite brownies and some snickerdoodle bars too. I think when it comes to feeding a crowd, bars are definitely the way to go. One pan, one batch, no scooping or rolling. Easy peasy. But… I ran into a slight problem. I didn’t have anymore 8X8 pans left and already had a batch of sugar cookie dough ready to go. So I rummaged through my cabinets and pulled out my cookie cake pan. Crisis averted!

I pressed the dough into the pan, threw on a few more sprinkles and tossed it into the oven to bake. It came out looking beautiful and after I added some frosting to the edges it looked complete. Everyone loved it! They gave rave reviews!

So if you’re looking for something red, white and blue to make for tomorrow, I highly suggest giving this recipe a try. A giant frosted sugar cookie is always a crowd pleaser!!!

Patriotic Funfetti Sugar Cookie Cake

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1 and 2/3 cups all-purpose flour
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1 egg + 1 egg yolk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cornstarch
1 and 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1/3 cup red, white and blue jimmies

For the frosting:
2 and 1/4 cups powdered sugar
3/4 cup (1 and 1/2 sticks) butter, room temperature
1 tablespoon milk or heavy cream
1 and 1/2 tsp. vanilla extract
pinch of salt


Preheat oven to 350 degrees. Line the bottom of a giant round cookie pan (or an 8x8, 9x9, 9" pie pan) with parchment paper. Lightly spray the edges of the pan with baking spray, set aside.

In the bowl of a stand mixer, beat together the butter, sugar and extracts until fluffy, about 2-3 minutes. Add one egg, mix then add the egg yolk and mix until combined.

In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt and cornstarch. With mixing speed on low, gradually add to wet ingredients. Mix until just combined.

Remove bowl from stand and fold in the sprinkles. Pour batter into prepared pan. Smooth out and add a few more sprinkles on top. Place in oven and bake for 20-25 minutes or until the top turns golden brown in color. Remove and place pan on cooling rack. Allow to cool for 30 minutes before removing from pan and frosting.

Meanwhile, to prepare the frosting, in the bowl of a stand mixer, beat together butter, vanilla, heavy cream and salt. With mixing speed on low, gradually add powdered sugar. Turn the speed up to high and beat until fluffy, about 5 minutes. Tint with food coloring if desired.

Pipe frosting around the edges of the cake using a large decorating tip. If desired, using a smaller decorating tip, pipe lettering in the center of the cake. Garnish with additional sprinkles.

Adapted from Sally's Baking Addiction, Frosted Sugar Cookie Bars

Thanks again Meriem for having me!

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