Funfetti Cookie Cake by Wine and Glue

By srumbel

This Funfetti Cookie Cake is crazy easy to make. You whip up some batter, push it into a 12 inch pizza pan (you can buy a disposable one, but I suggest you invest the $5 for the metal one since you are going to want to make it all the time). And then once it has cooled you just decorate it with the world’s best vanilla buttercream frosting.
from wineandglue.com

Ingredients

• 1 1/2 cups sugar
• 2 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 14 TBSPS butter (1 3/4 stick) at room temperature (see note)
• 1 tsp vanilla extract
• 1 tsp almond extract (if you don't like almond extract, switch this to vanilla extract)
• 2 large eggs
• 1/2 cup sprinkles
• Vanilla Frosting

Preparation

Step 1

Preheat your oven to 350 degrees. Grease a 12 inch pizza pan with a cold stick of butter, using a paper towel afterwards to even it out.
In a large mixing bowl combine the flour, baking powder and salt. Set aside.
Mix together the room temperature butter and the sugar. Beat for about three minutes until light and fluffy ensuring that you beat plenty of air into the butter.
Add the eggs, one at a time. Then add the vanilla extract and the almond extract.
Finally, slowly add the flour mixture, about 3/4 cup at a time, being careful not to over mix it.
Gently stir in the sprinkles until well combined.
Press the dough into the pizza pan.
Bake for 20 to 25 minutes or until the edges of the cookie just begin to to turn golden brown.
Remove from the oven and allow to cool completely before piping on the vanilla frosting

Notes

It is crucial to this recipe that the butter be room temperature. You don't want it melty, and you don't want it too cold. To make it room temperature, leave it cut up on the counter for 30 minutes.

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