Fireworks Sugar Cookie Cake Recipe
Fireworks Sugar Cookie Cake is the perfect 4th of July desserts! Add M&Ms and sprinkles to my perfect sugar cookie recipe and bake it in a cake pan!
Servings: 8 -10 servings
Cost: 5
Ingredients
For the Cookie Cake:
- ¾ cup (170g) unsalted Challenge Butter softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- 2 cups (248g) all purpose flour
- 1 cup M&Ms Use patriotic M&Ms for the 4th of July
- ½ cup “jimmie” sprinkles use red and white for the 4th of July
For the frosting:
- 3 tablespoons (38g) unsalted butter softened
- 1 ½ cups (170h) powdered sugar
- 1 teaspoon vanilla extract
- ⅙ teaspoon salt
- 2 tablespoons (30ml) heavy whipping cream or milk
Instructions
- Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
- Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
- Press batter into prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It’s better to under bake this dough than over bake it. The cake will continue cooking a bit as it cools so err on the side of underdone for the best tasting cookie. Let it cool completely before frosting.
- Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 tablespoon of heavy whipping cream. Beat until smooth, adding more a teaspoon at a time to get a spreadable texture.
- To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
- Store loosely covered for up to 2 days.
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