Fireworks Sugar Cookie Cake

By srumbel

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!
from crazyforcrust.com

Ingredients

• For the Cookie Cake:
• 3/4 3/4 3/4 cup unsalted Challenge Butter, softened
• 3/4 3/4 3/4 cup granulated sugar
• 1 1 1 large egg
• 1 1 1 tablespoon vanilla extract
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon cream of tartar
• 2 2 2 cups all purpose flour
• 1 1 4th cup M&Ms (Use patriotic M&Ms for the 4th of July)
• 1/2 1/2 4th cup “jimmie” sprinkles (use red and white for the 4th of July)
• For the frosting:
• 3 3 3 tablespoons unsalted butter, softened
• 1 1/2 1 1/2 1/2 cups powdered sugar
• 1 1 1 teaspoon vanilla extract
• 1/8 1/8 1/8 teaspoon salt
• 2 2 2 tablespoons heavy whipping cream or milk

Preparation

Step 1

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 teaspoon of heavy whipping cream. Beat until smooth, adding another teaspoon of heavy whipping cream 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.

8-10 servings