This homemade birthday cookie cake is soft, chewy and filled with sprinkles. The giant cookie cake is quick and easy to make and sure to be a happy addition to any celebration!

slice of birthday cookie cake on a plate with a fork

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Who doesn't love cookies??? Especially when it's a super easy recipe. Whether you call this a birthday cookie cake, giant cookie, cookie pie, cookie cake or skillet cookie; it's sure to bring the happy to any birthday, graduation or celebration.

It seems we are all busy bakers these days, so let's make a homemade, from scratch birthday cake {in cookie form}!

For other easy cookie recipes, try my almond flour skillet cookie, sprinkle cookies or caramel chocolate chip cookies.

Easy to make ~ mix the dough recipe, press in a pan and bake. No chilling required!
Kid friendly ~ my girls love helping with cookie cakes. The cookie dough mixes up in one bowl. #lessdishesforthewin!!
Budget friendly ~ so much more affordable then buying a Mrs. Fields or Great American Cookie cake!
Simple decorating ~ add some chocolate chips to the cookie when it comes out of the oven and some buttercream to the border with some extra sprinkles and viola! it's done.

cut birthday cookie cake with purple frosting and sprinkles

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients needed for birthday cookie cake

Unsalted butter ~ the butter gets melted, which provides extra chewiness to this giant cookie cake.
Sugars ~ a combination of granulated sugar and brown sugar provide that classic cookie flavor. You can use dark or light brown sugar.
Baking soda ~ helps the birthday cookie to rise and have the chewy texture.
Kosher salt ~ balances all the flavors and sweetness. If you only have table salt, use half the amount.
Cornstarch ~ brings softness and chewiness to the homemade cookie cake.
Vanilla ~ adds depth of flavor. This is one of the few recipes where I'll use imitation vanilla because it lends to birthday cake flavors.
Almond extract ~ just a touch to bring more of the flavors of birthday cake. If you don't like almond extract you can substitute with vanilla; I use Cook's.
Egg ~ one large egg is needed. It provides structure; for the best results use a room temperature egg.
All-purpose flour ~ use a kitchen scale for the most accurate results or use the spoon and level method. {Fluff the flour, then spoon it into the measuring cup and level it off with the back of a knife.}
White chocolate chips ~ add sweetness and flavor. You can substitute with milk or semi-sweet chocolate chips. I use Ghirardelli or Trader Joe's.
Sprinkles ~ is it just me or do sprinkles automatically bring the happy to desserts?Use rainbow jimmies. These are the long sugar strands that people use on ice cream.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

First preheat the oven to 350°F and generously butter an 8-inch round cake pan. Set aside.

Then melt unsalted butter, then mix in granulated sugar and brown sugar until combined.

Scrape down your bowl and add the egg, vanilla and almond extracts.

Then add the baking soda, cornstarch and kosher salt and stir until everything is combined.

melted butter, brown and granulated sugar in a mixing bowl — Add granulated and brown sugar to the melted butter and stir to combine.

egg, vanilla and almond extracts added to cookie dough — Add the egg, vanilla and almond extracts after the melted butter and sugars have been mixed together.

baking soda, cornstarch and kosher salt added to batter — After the butter, sugars, egg and extracts are mixed together, add the kosher salt, baking soda and cornstarch.

Next add the flour and stir until just combined and a few streaks of flour remain. I love these ThermoWorks spatulas!

Now fold in the white chocolate chips and sprinkles with a spatula.

cookie dough in a bowl with a few streaks of flour still remaining. — Stop mixing when a few streaks of flour still remain.

sprinkles and white chocolate chips on top of cookie dough — When a few streaks of flour remain, add in the white chocolate chips and sprinkles. Save a few sprinkles and chips for decorating, if desired.

Press the cookie dough into the bottom of the prepared pan making the layer as even as possible {I use an offset spatula}.

Bake until lightly brown, the edges are set and the surface looks dry. The cookie cake will look slightly underdone in the center, but will continue to bake and set up as the cookie cools.

If desired, press the reserved white chocolate chips into the top of the cake while it's still hot.

cookie dough pressed into a baking pan — Use an offset spatula or knife to evenly spread the cookie dough in the prepared pan.

baked giant cookie after it's finished baking — The birthday cookie cake will have lightly browned eggs and the center will look dry when done baking.

white chocolate chips pressed into top of freshly baked cookie — For a bakery style look, lightly press some white chocolate chips onto the top of the baked cookie cake.

Allow to cool completely in the pan set on a cooling rack. The middle will sink a bit as it cools.

baked birthday cookie cake — As the cookie cake cools, it will sink a little in the middle. This gives that perfectly soft and chewy center!

Once the birthday cookie cake is completely cool, make the buttercream frosting.

Beat the butter on medium-high with a handheld mixer or stand mixer until smooth and creamy. Scrape up and down the bowl. Add the confectioners' sugar, vanilla and heavy cream and mix on low until incorporated.

Then increase the speed to medium-high and beat until light and fluffy.

ingredients for buttercream frosting — Ingredients needed for the easy buttercream frosting.

purple frosting in a mixing bowl — Use a little food coloring to color your buttercream, if desired.

Transfer the buttercream to a piping bag fitted with a piping tip {I used a Wilton 1M} and pipe the frosting along the edge of the birthday cookie cake. Decorate with additional sprinkles, if desired.

To get this piping look; hold the piping tip straight over the top of the cake and apply steady pressure until the desired amount of frosting has come out. Then release the pressure and move around the cookie cake.

You can also make rosettes or a shell pattern. Come to think of it, the birthday cookie cake would look good with the piping on my lemon white chocolate cake too! Or just leave it frosting free, if that's more your style!

Butter the baking pan well to ensure the cake comes out in one piece.

A room temperature egg mixes more evenly into the dough recipe. To quickly bring the egg to room temperature; place it in a bowl of warm tap water for 5 - 10 minutes.

Try not to over bake the birthday cookie cake! It is done baking when the edges are set and the top looks dry. The giant cookie will continue to bake with residual heat as it cools.

Press additional chocolate chips into the top of the cookie when it's still hot out of the oven for a bakery style look.

The cookie cake needs to cool completely before removing it from the pan. Once it's cool, run a knife {or an offset spatula} between the edge of the pan and the cake and it should come right out when flipped upside down.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

variation ideas

To make this a custom birthday cookie cake, use sprinkles with colors that match your theme.

Alter the flavors by using chocolate or peanut butter chips.
Swap out the chocolate chips with m&m's. Personally, I like mini m&m's best!
Use red, white and blue sprinkles for a patriotic cookie cake for 4th of July or Memorial Day.
Pastel colors work great for Easter or baby showers. Go with pink, red and white for Valentine's Day. Or use red, green and white for Christmas.
Use chocolate buttercream or cream cheese frosting.
Add some ice cream to the top when it comes out of the oven and serve family style with spoons! {Funfetti ice cream or butterscotch ice cream would be delish!}

bite missing from a slice of cookie cake

frequently asked questions

A cookie cake is a giant cookie that is baked in a cake pan and sliced to serve. Cookies are portioned individually and are much smaller.

do I need special pan?

An 8-inch round pan is what gives the cookie a cake shape. If you don't have a round pan, this can also be baked in an 8x8 pan.

You can substitute a 9-inch baking pan, pie plate or skillet, but the baking time will reduce by a few minutes.

can I make this into a layered cake?

Yes, just make two cakes and layer and decorate as desired once they are cool.

does it need to be refrigerated?

No, it can stay at room temperature in an airtight container for 2-3 days. You can refrigerate the birthday cookie cake for up to 5 days, but it tastes best at room temperature.

how to store

This cookie cake will stay fresh in an airtight container at room temperature for 2-3 days.

It can also be stored in the freezer {in an airtight container or zip top bag} for up to three months.

unclose look at frosting piping on cookie cake

Remember to snap a picture and tag me on Instagram if you make this Birthday Cookie Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more birthday dessert ideas

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

Comments

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Michelle says

June 19, 2023 at 10:36 am

What a fun and celebratory cookie cake! Love the detail on the piping too -- sure to please any birthday celebrant!

- Tasia says
  
  June 19, 2023 at 1:29 pm
  
  Thank you Michelle!
  
Heidi | The Frugal Girls says

June 19, 2023 at 2:49 pm

Your giant birthday cookie cake is genius. Not only will every one love it, but preparing and decorating it are so easy. I loved the beautiful border you created with the buttercream frosting, and the sprinkles add the perfect festive touch!

- Tasia says
  
  June 19, 2023 at 5:02 pm
  
  Thank you Heidi! The girls are going through a purple phase, which is what inspired that border.

Birthday Cookie Cake

ingredients and substitutions

variation ideas