Fireworks Sugar Cookie Cake (Print Version)
Festive sugar cookie cake bursting with M&Ms and sprinkles for vibrant summer celebrations.
# Ingredients:
Cookie Cake
01 -
¾ cup (12 tablespoons) unsalted butter, softened
02 -
¾ cup granulated sugar
03 -
1 large egg
04 -
1 tablespoon vanilla extract
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
½ teaspoon cream of tartar
08 -
2 cups all-purpose flour
09 -
1 cup patriotic M&Ms
10 -
½ cup red and white “jimmie” sprinkles
Frosting
11 -
3 tablespoons unsalted butter, softened
12 -
1½ cups powdered sugar
13 -
1 teaspoon vanilla extract
14 -
⅙ teaspoon salt
15 -
2 tablespoons heavy whipping cream or milk
# Instructions:
01 -
Preheat oven to 350°F (177°C). Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
02 -
Beat softened butter and granulated sugar with a hand or stand mixer until creamy. Add egg and vanilla extract and mix well. Combine baking soda, salt, and cream of tartar, then incorporate into the mixture. Gradually blend in all-purpose flour until just combined. Fold in M&Ms and sprinkles gently.
03 -
Press batter evenly into the prepared cake pan, pressing additional M&Ms onto the top as desired. Bake for 19 to 22 minutes, until edges turn a light golden brown. Avoid overbaking as the cake continues to cook while cooling. Allow to cool completely before frosting.
04 -
Beat softened butter until smooth. Gradually add powdered sugar and beat until crumbly. Add salt and vanilla extract, then add 1 tablespoon heavy cream and beat until smooth. Add additional cream by teaspoon if needed to achieve a spreadable consistency.
05 -
Using a piping bag fitted with a 1M tip or a ziplock bag, decorate the cooled cookie cake with frosting. Garnish the top with extra sprinkles and M&Ms as desired.
06 -
Store loosely covered at room temperature for up to 2 days.
# Notes:
01 -
Underbake slightly for the best texture, as the cake will finish baking while cooling.