The finished product was delicious and really cute! There's a vanilla-almond buttercream that is light and airy and really tasty. The sugar cookie itself is the perfect texture, and I think the white chocolate chips had a really nice flavor that's perfect with a sugar cookie. Plus, sprinkles galore added a ton of color that made the cake look festive. To add more color, we dyed out icing a pinkish purple with a few drops of food coloring. Additionally, I wrote a message on the cake with sparkle gel. I was really happy with the finished product. Enjoy!
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
2/3 cup white chocolate chips
1/2 cup rainbow sprinkles
for the frosting-
1/2 cup (115g) unsalted butter, softened to room temperature
1 and 3/4 cups (150g) confectioners' sugar
2 Tablespoons (30ml) heavy cream or half-and-half*
1 teaspoon vanilla extract
1/2 teaspoon almond extract
salt, to taste
optional- food coloring
extra sprinkles for decorating on top
Preheat oven to 350F degrees. Spray a 9-inch pie dish with nonstick spray. Set aside.
Using a mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely before frosting.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (2 minutes or so). Add confectioners' sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Frost the cake as desired; I frosted mine by piping little waves as a border. You can also add food coloring to the icing before you ice if desired. Enjoy!
Using a mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the white chocolate chips and 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to overbake. Allow the cake to cool completely before frosting.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (2 minutes or so). Add confectioners' sugar, cream, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Frost the cake as desired; I frosted mine by piping little waves as a border. You can also add food coloring to the icing before you ice if desired. Enjoy!
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