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