Sugar Cookie Cake

This sugar cookie cake is super simple to make and even simpler to gobble up!

It must be the cold and the snow that has me wanting to spend every waking moment in the kitchen baking cookies, cake, brownies and the like. Well, actually, for some odd reason it was 65 degrees today…yet, I STILL wanted to bake. I’m not complaining. I like when I get into these moods where I just can’t stop. So, this sugar cookie cake … you guys … it’s a sugar cookie … and a cake … and it’s so easy … and so delicious. Loaded with sweet goodness and white chocolate chips, this sugar cookie cake is a must-have this holiday season.

Where to begin with this recipe…

Do you guys absolutely hate chilling dough? I don’t necessarily hate it, but it is an inconvenience. I normally try to make a big batch at once and then freeze it because I feel like it’s more easily done this way.

I mean what is the first thing that comes to mind when you make sugar cookies? Besides indulging in their general sugariness, sugar cookie dough almost ALWAYS requires dough chilling time. Otherwise, they don’t come out like they are supposed to, and working with an un-chilled cookie dough makes me want to start throwing un-chilled cookie dough.

This is why I decided to whip up a sugar cookie cake. I have made plenty of cookie cakes in the past. For some reason my Peanut Butter Cup Skillet Cookie is still one of the most popular recipes on Cooking and Beer. I’m not really sure why … must be the peanut butter (and chocolate).

Why not make a sugar cookie cake!?

This recipe is just amazingly easy. It all comes down to preparing a traditional sugar cookie dough, pouring it into a pie dish and baking it to perfection in a 350 degree F oven. Frost it with the perfect buttercream or decorate it as you would decorate any other sugar cookie!

Oh, and don’t forget the sprinkles because … well …


Recipe for this sugar cookie cake and beer pairing is below! Happy Tuesday! xo


Sugar Cookie Cake

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 slices


Sugar Cookie Cake

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg room temperature
  • 1 tablespoon milk
  • 1 tablespoon vanilla extract
  • 1/2 cup white chocolate chips
  • sprinkles optional


  • 1/2 cup unsalted butter softened to room temperature
  • 2 cups confectioner's sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt


  • Preheat your oven to 350 degrees F and spray a 9-inch pie dish with a non-stick spray. Set aside.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In the bowl of your stand mixer, with paddle attachment fixed (or with a hand held 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.
  • 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.
  • Pour the cookie dough into the prepared pan. Smooth over so that it is even. Bake at 350 degrees F for 25 minutes or until the top is lightly browned. The center should still be soft to the touch.
  • Remove from heat and transfer to a wire rack to cool completely before you frost the cookie.
  • Prepare your frosting by creaming together the butter and confectioner's 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.
  • 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!

Inspired and slightly adapted from Sally’s Baking Addiction