Description
A festive and fun Fireworks Sugar Cookie Cake perfect for celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup rainbow sprinkles
- ½ cup red, white, and blue sprinkles (for decoration)
- 1 cup frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, vanilla extract, and almond extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rainbow sprinkles gently.
- Spread the cookie dough evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow the cookie cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, spread the frosting evenly over the top and sprinkle with red, white, and blue sprinkles for decoration.
Notes
- For a fun twist, try adding different themed sprinkles based on the holiday or occasion.
- You can substitute the almond extract with lemon extract for a citrusy flavor.
- For a richer frosting, consider using cream cheese frosting instead of traditional buttercream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg