Sugar Cookie Cake

Name: Sugar Cookie Cake
Ingredients: FOR THE SUGAR COOKIE CAKE:; 1-1/3 cup All-purpose Flour; 1 teaspoon Cornstarch; 3/4 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Kosher Salt; 1/2 cups Unsalted Butter, Softened To Room Temperature; 1/2 cups Granulated Sugar; 1/4 cups Light Brown Sugar; 1 Large Egg, Room Temperature; 1 Tablespoon Milk; 1 Tablespoon Vanilla Extract; 1/2 cups White Chocolate Chips; Sprinkles (optional); FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened To Room Temperature; 2 cups Confectioners' Sugar (more As Needed); 3 Tablespoons Milk; 1 teaspoon Vanilla Extract; 1/8 teaspoons Kosher Salt

20 ingredients

9 steps

Ingredients

FOR THE SUGAR COOKIE CAKE:
1-1/3 cup All-purpose Flour
1 teaspoon Cornstarch
3/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Kosher Salt
1/2 cups Unsalted Butter, Softened To Room Temperature
1/2 cups Granulated Sugar
1/4 cups Light Brown Sugar
1 Large Egg, Room Temperature
1 Tablespoon Milk
1 Tablespoon Vanilla Extract
1/2 cups White Chocolate Chips
Sprinkles (optional)
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened To Room Temperature
2 cups Confectioners' Sugar (more As Needed)
3 Tablespoons Milk
1 teaspoon Vanilla Extract
1/8 teaspoons Kosher Salt

Directions

1

Preheat your oven to 350 F and spray a 9-inch pie dish with a non-stick spray. Set aside.
2

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3

In the bowl of your stand mixer, with paddle attachment fixed (or with a handheld electric mixer), cream together the butter and sugars until smooth, creamy and fully combined, about 1 minute. Add the egg, milk and vanilla extract. Beat again, until incorporated.
4

With the mixer set on low speed, gradually add the dry ingredients to the wet. Mix until fully incorporated, about 1 minute. Fold in the white chocolate chips until evenly dispersed.
5

Pour the cookie dough into the prepared pan. Smooth it over so that it is even. Bake at 350 F for 25 minutes or until the top is lightly browned. The center should still be soft to the touch.
6

Remove from the oven and transfer to a wire rack to cool completely before you frost the cookie.
7

Prepare your frosting by creaming together the butter and confectioners' sugar in the bowl of your stand mixer until fully combined, about 1-2 minutes. Add the milk, vanilla extract and salt and mix again for 1-2 minutes.
8

Frost the cookie cake once cool, sprinkle with sprinkles, cut into slices and serve! The sugar cookie cake will store at room temperature in an airtight container for 3-4 days. Enjoy!
9

Inspired and slightly adapted from Sally's Baking Addiction.