Fireworks Sugar Cookie Cake

Fireworks Sugar Cookie Cake

Soft cookie cake packed with patriotic M&Ms and sprinkles, ideal for festive Fourth of July treats.

Preparation Time

30 min

Cooking Time

25 min

Overall Time

55 min

Created By: Lili Clark

Category: Desserts

Skill Level: Moderate

Cuisine Type: American

Output: 10 Serves

Dietary Options: Vegetarian

Ingredients

→ For the Cookie Cake

¾ cup (170g) unsalted butter, softened

¾ cup (150g) granulated sugar

1 large egg

1 tablespoon vanilla extract

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cream of tartar

2 cups (248g) all-purpose flour

1 cup M&Ms, patriotic colors for decoration

½ cup ‘jimmie’ sprinkles, red and white for decoration

→ For the Frosting

3 tablespoons (38g) unsalted butter, softened

1 ½ cups (170g) powdered sugar

1 teaspoon vanilla extract

⅙ teaspoon salt

2 tablespoons (30ml) heavy whipping cream or milk

Steps

Preheat oven to 350°F (175°C). Line a 9” (23 cm) round cake pan with foil and spray with nonstick cooking spray.

Beat softened butter and granulated sugar with a hand or stand mixer until creamy. Mix in the egg and vanilla extract. Add baking soda, salt, and cream of tartar, and mix until combined. Gradually add the all-purpose flour. Incorporate M&Ms and sprinkles into the dough.

Press the batter evenly into the prepared cake pan. Optionally, press additional M&Ms onto the surface. Bake for 19-22 minutes, or until the edges have a light golden brown color. Avoid overbaking—slightly underdone results in the best texture. Allow the cake to cool completely before adding frosting.

Beat softened butter until smooth. Slowly incorporate the powdered sugar until the mixture becomes crumbly. Add salt, vanilla extract, and 1 tablespoon of heavy whipping cream, and beat until the texture is smooth. Add additional cream, a teaspoon at a time, to reach a spreadable consistency.

Using a 1M piping tip and ziplock or piping bag, decorate the cooled cookie cake with the frosting. Garnish with additional M&Ms and sprinkles.

Store the cake loosely covered at room temperature for up to 2 days.

Tips

Avoid overbaking the cookie cake for a chewier texture, as it continues to cook while cooling.

Required Tools

9-inch (23 cm) round cake pan
Hand mixer or stand mixer
Piping bag with 1M tip
Foil and nonstick cooking spray

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

Contains dairy (butter, heavy cream)
Contains eggs
Contains gluten (flour)
Contains tree nuts (check M&Ms and sprinkles for processing warnings)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.

Lili Clark

Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!

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