My daughter’s birthday is literally just around the corner. I can’t believe I’m about to have an 11 year old. Even so, I’m doing my very best to take this birthday extra special since, well, times are still rather strange in the world. One of the things I’m doing to make her day even more magical is making cake! Okay, so… not cake-cake. She had pretty specific instructions on wanting a cookie cake again this year. Which I’m totally down for.

The one I’m making for her actual birthday will be that Giant Cookie Cake from a couple years back. But, to get the party started early this long weekend, I decided to make this Funfetti Sugar Cookie Cake! It’s part cookie. Part cake. And a whole lot of sprinkles!

There’s a lot of color packed into this sugar cookie cake, that’s because there’s a whole half cup of sprinkles baked right in making this bright and fun cake perfect for any occasion. Not just birthdays! If you want this for a specific celebration, feel free to change up the colors of the sprinkles to suit your needs!

Frosted or unfrosted, this Funfetti Sugar Cookie Cake tastes great. And you’ll never guess that it’s been made a little better for you by way of less actual sugar.

Funfetti Sugar Cookie Cake

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Part sugar cookie. Part funfetti sprinkles. Part cake! Why celebrate with one when you can have all three?!

Ingredients

1/2 C. Butter, Room Temperature
1/2 C. Natural Sweetener
1/4 C. Sugar
1 Whole Large Egg, Room Temperature
1 Egg Yolk, Room Temperature
2 Tsp. Vanilla Extract
1 1/2 C. Flour
1/4 Tsp. Salt
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 1/2 Tsp. Corn Starch
2/3 C. White Chocolate Chips
1/2 C. Rainbow 'Jimmies' Sprinkles

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 9"pie dish or cake pan with non-stick baking spray; set aside.
In a large bowl, or the base of a stand mixer, beat the 1/2 C. butter for about 1 minute or medium speed.
Add in the 1/2 C. sweetener, and 1/4 C. sugar and continue to beat until light and fluffy.
Scrape down the sides and beat in the 1 egg, 1 egg yolk, and 2 Tsp. vanilla.
In a medium bowl, whisk together the 1 1/2 C. flour, 1 1/2 Tsp. corn starch, 1 Tsp. baking powder, 1/2 Tsp. baking soda, and 1/4 Tsp. salt.
Slowly add the dry ingredients into the wet in three parts; add 1/3 and stir, add in another 1/3 and stir, and in the final 1/3 and stir to combine.
Fold in the 2/3 C. white chocolate chips and 1/2 C. sprinkles.
Transfer the cookie dough to the prepared pan and press it down into an even layer.
Place in the oven to bake for 25-30 minutes or until lightly browned on top.
Once done, remove from the oven and allow to cool completely on a wire rack.
Frost as desired then slice and serve!

Calories

376.56

Fat (grams)

20.82

Sat. Fat (grams)

10.71

Carbs (grams)

43.16

Fiber (grams)

0.69

Net carbs

42.47

Sugar (grams)

22.23

Protein (grams)

4.50

Sodium (milligrams)

327.05

Cholesterol (grams)

79.78

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher