Description
Celebrate any festive occasion with this vibrant Fireworks Sugar Cookie Cake, bursting with patriotic red, white, and blue sprinkles and mini M&Ms. This soft and chewy cookie cake is easy to make and perfect for sharing, combining classic sugar cookie flavors with playful decoration. Serve it plain or dress it up with whipped cream or frosting for an extra festive touch.
Ingredients
Scale
Cookie Cake Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup red, white, and blue sprinkles
- 1/4 cup red, white, and blue mini M&Ms
- Additional sprinkles and mini M&Ms for topping
Optional Decoration
- Whipped cream or frosting for decorating the edges
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes and ensures a tender crumb.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms without overworking to keep it tender.
- Fold in Sprinkles and M&Ms: Carefully fold in the red, white, and blue sprinkles and mini M&Ms to incorporate color and festive texture throughout the dough.
- Shape and Decorate: Press the dough evenly into the prepared 9-inch cake pan. Top the surface with additional sprinkles and mini M&Ms for a decorative finish.
- Bake: Bake the cookie cake in the preheated oven for 20 to 25 minutes or until the edges turn golden and the center is set but still tender.
- Cool: Allow the cookie cake to cool completely in the pan to ensure it firms up for easy slicing.
- Optional Decoration: For a festive look, pipe whipped cream or frosting around the edges before serving.
Notes
- For a chewier texture, slightly underbake the cookie cake by reducing baking time by a few minutes.
- Feel free to customize the sprinkle colors to suit different holidays and celebrations.
- Use parchment paper in the pan for easier removal and cleanup.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
