If you’re searching for a dessert centerpiece that instantly puts everyone in a festive mood, look no further than the Big Pink Cookie Cake Recipe for Celebrations. This oversized cookie is everything a party treat should be: buttery, soft, loaded with sprinkles, and topped with dreamy pink buttercream. Whether it’s a birthday, baby shower, or just a sweet gathering with friends, this recipe transforms an ordinary day into a memorable occasion. The best part? It’s simple to make, irresistibly fun to decorate, and guaranteed to draw “oohs” and “aahs” from everyone at the table!

Big Pink Cookie Cake Recipe for Celebrations Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in the Big Pink Cookie Cake Recipe for Celebrations plays a starring role, contributing to the irresistible texture, bright appearance, and rich flavor. You probably have most of these essentials on hand, and together, they create a cookie cake that’s soft, chewy, and completely celebration-worthy!

Unsalted butter (1 cup, softened): The heart of this cookie cake, butter ensures a tender crumb and that classic cookie richness.
Granulated sugar (1 cup): Gives the cookie its sweet structure and helps create that golden top.
Light brown sugar (1/2 cup, packed): Adds moisture and a gentle caramel flavor that perfectly complements the sprinkles and chocolate.
Large eggs (2): Essential for binding everything together and adding richness.
Vanilla extract (1 tablespoon): Brings warmth and depth, enhancing every bite.
All-purpose flour (2 1/2 cups): The backbone of your cookie cake, providing just the right amount of structure.
Baking soda (1/2 teaspoon): Gives the cookie its lift, ensuring a soft, chewy center.
Salt (1/2 teaspoon): Balances the sweetness and intensifies all the flavors.
Sprinkles (1/2 cup, rainbow or pink): Brings pops of color and a playful crunch—don’t skip these for that party vibe!
White chocolate chips (1 cup, optional): Adds creamy pockets of sweetness and a hint of luxury, but feel free to leave them out if you prefer.
For the pink buttercream frosting:
Unsalted butter (1/2 cup, softened): The base for a luscious, spreadable frosting.
Powdered sugar (2 cups): For that sweet, cloud-like texture in your buttercream.
Heavy cream or milk (2 tablespoons): Helps achieve the perfect frosting consistency.
Vanilla extract (1 teaspoon): Adds a final note of flavor to the frosting.
Pink food coloring: A few drops create the signature rosy hue that makes this cake stand out.

How to Make Big Pink Cookie Cake Recipe for Celebrations

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 9- or 10-inch round cake pan or a springform pan with parchment paper, and lightly grease the sides. This step ensures your cookie cake will release effortlessly and keep its beautiful shape—no sticking, no crumbling, just a perfect golden edge!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture turns light and fluffy—about 2 to 3 minutes. This step creates that melt-in-your-mouth texture and develops a rich, sweet flavor base for your cookie cake.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then pour in the vanilla extract. The eggs give your cookie cake structure and richness, while the vanilla fills your kitchen with the most inviting aroma!

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to your wet ingredients, mixing gently until just combined. This careful mixing ensures your Big Pink Cookie Cake Recipe for Celebrations will have a tender crumb rather than a tough, overworked texture.

Step 5: Add Sprinkles and White Chocolate Chips

Gently fold in the sprinkles and, if you’re using them, the white chocolate chips. This is where the fun really starts, as you watch bursts of color and creamy chips dot the dough—just try not to eat it all before baking!

Step 6: Press and Bake

Transfer the dough to your prepared pan and press it out evenly. Bake for 22 to 28 minutes, or until the edges turn golden and the center is set. Remember, slightly underbaking keeps the center chewy and irresistible. Let the cookie cake cool completely in the pan before moving to the next step.

Step 7: Make the Pink Buttercream Frosting

While the cookie cake is cooling, grab a clean bowl and beat the softened butter until creamy. Gradually add the powdered sugar, cream, vanilla, and a few drops of pink food coloring. Beat until the frosting is fluffy, smooth, and the perfect shade of celebration pink.

Step 8: Frost and Decorate

Once the cookie cake is fully cool, frost it around the edges or cover it completely—your choice! Add extra sprinkles for that finishing touch. Slice, serve, and watch the smiles appear!

How to Serve Big Pink Cookie Cake Recipe for Celebrations

Garnishes

A few extra sprinkles on top are non-negotiable for that party-perfect finish. You can also add edible glitter, chocolate drizzle, or even fresh berries for an extra pop of color and a little sophistication.

Side Dishes

The Big Pink Cookie Cake Recipe for Celebrations pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a cold glass of milk. For grown-up parties, try serving it with fresh fruit platters or a sparkling punch for a refreshing contrast.

Creative Ways to Present

Cut the cookie cake into wedges, squares, or even fun shapes using cookie cutters. Personalize each slice with a swirl of buttercream and a name in icing for birthdays or special occasions. You can even stack two cakes with frosting in between for a showstopping layered look!

Make Ahead and Storage

Storing Leftovers

Store any leftover Big Pink Cookie Cake Recipe for Celebrations covered at room temperature for up to 3 days. The cookie stays soft and delicious, making it perfect for snacking the next day (if there’s any left!).

Freezing

You can freeze the unfrosted cookie cake tightly wrapped for up to 2 months. When ready to serve, thaw at room temperature, then add your fresh pink buttercream and sprinkles for best results.

Reheating

If you love a warm cookie, gently reheat single slices in the microwave for 10–15 seconds. The frosting will soften slightly, and the cookie will taste freshly baked—an extra treat for any time of day!

FAQs

Can I make the Big Pink Cookie Cake Recipe for Celebrations gluten-free?

Absolutely! Swap in your favorite 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but you’ll still get a delicious, festive treat.

What’s the best way to get the perfect pink color in the frosting?

Start with just a drop or two of pink food coloring and mix well. Add more as needed until you reach your desired shade—gel food coloring works especially well for vibrant color without thinning the frosting.

Can I make this cookie cake ahead of time?

Yes! You can bake the cookie cake a day in advance and frost it just before serving. The flavors develop beautifully overnight, making it even more irresistible.

Do I have to use white chocolate chips?

Nope! The white chocolate chips are optional. You can leave them out, substitute with milk or dark chocolate, or even add chopped nuts for a little crunch.

How can I make this recipe vegan?

Use vegan butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and plant-based milk for the frosting. Make sure your sprinkles and chocolate chips are vegan-friendly too.

Final Thoughts

If you’re ready to turn any gathering into a genuine celebration, the Big Pink Cookie Cake Recipe for Celebrations is your ticket to instant joy. It’s easy, festive, and guaranteed to be a crowd-pleaser. Give it a try and watch it become your new go-to party dessert!

Big Pink Cookie Cake Recipe for Celebrations Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Celebrate any special occasion with this delightful Big Pink Cookie Cake, featuring a soft, chewy cookie base loaded with sprinkles and optional white chocolate chips, topped with a creamy pink buttercream frosting. Perfect for birthdays, showers, or themed parties, this festive dessert is sure to impress.

Ingredients

Scale

Cookie Cake

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sprinkles (rainbow or pink)
1 cup white chocolate chips (optional)

Pink Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pink food coloring

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9- or 10-inch round cake pan or springform pan with parchment paper and lightly grease the sides to prevent sticking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined, approximately 2 to 3 minutes using an electric mixer.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to add flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning elements.
Mix Dry Ingredients with Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing. Gently fold in the sprinkles and white chocolate chips, if using, to distribute them evenly in the dough.
Shape Dough and Bake: Press the cookie dough evenly into the prepared pan, smoothing the surface for uniform baking. Bake in the preheated oven for 22 to 28 minutes, or until the edges turn golden and the center feels set but still soft. Avoid overbaking to maintain softness.
Cool the Cookie Cake: Once baked, let the cookie cake cool completely in the pan to allow it to set properly before adding frosting.
Prepare Pink Buttercream Frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, heavy cream or milk, vanilla extract, and a few drops of pink food coloring. Beat the mixture until fluffy and spreadable, adjusting consistency with more cream or powdered sugar as needed.
Frost and Decorate: Spread the pink buttercream frosting evenly over the cooled cookie cake, covering the surface or just around the edges depending on your style. Decorate with additional sprinkles if desired for a festive look.
Serve: Slice the Big Pink Cookie Cake into 12 servings and enjoy this celebratory dessert with friends and family!