substances
For the sugar cookie cake:
2 cups (250 grams) all-reason flour (spooned & leveled)
1 and half of teaspoons baking powder
1/four teaspoon salt
three/4 cup (one hundred seventy grams) unsalted butter, softened to room temperature
1 cup (two hundred grams) granulated sugar
1 huge egg room temperature
1 large egg yolk room temperature
1 teaspoon vanilla extract
1/4 cup (forty five grams) sprinkles
half cup (eighty five grams) white chocolate chips
For the vanilla frosting:
half of cup (a hundred and fifteen grams) unsalted butter, softened to room temperature
1 and half cups (a hundred and eighty grams) powdered sugar
1 tablespoon (15 ml) heavy whipping cream
1 teaspoon vanilla extract
commands
To make the sugar cookie cake:
Preheat oven to 350°F. Spray a 9 inch springform pan (or cake pan) with nonstick cookie spray and set apart.
In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl using an electric mixer, cream together the butter and sugar for 1-2 minutes or till properly mixed. mix in the egg, egg yolk, and vanilla extract until absolutely blended.
Slowly blend within the dry elements until simply combined, then gently blend within the sprinkles and white chocolate chips.
Scoop the cookie dough into the organized pan and press it down into one even layer. Bake at 350°F for 30-forty mins or until the pinnacle of the cookie cake is set and the edges are gently browned. take away from the oven and transfer to a cord rack to cool absolutely.
To make the vanilla frosting:
In a huge mixing bowl using an electric mixer, beat the butter till easy. mix within the powdered sugar till the mixture starts to come together, then blend within the heavy whipping cream and vanilla extract till properly combined and clean.
once the cookie cake has cooled, cautiously get rid of it from the springform pan. Pipe the frosting at the cooled cookie cake as favored.
Recipe Notes
Prep time does now not consist of cooling time for the cookie cake.
