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A fun flavorful mashup between cookie and cake these Confetti Cake Cookies are huge, flavorful, full of icing and absolutely irresistible!

Lined up Confetti Cake Cookies on sprinkled apron with glass of milk.

I’m a cookie lover, especially big cookies. The bigger the better, that way you can enjoy one, it keeps you full but still with these you will want to come back for more.

I love the mashup of the cake and cookie with this, the cookies are nice and soft and coated in a fun buttercream with both sprinkles on top and in the batter.

When it comes to making cookies for parties or bake sales these Confetti Cake Cookies are the ones that we make, and let me tell you – they do not last long.

With pantry staple ingredients, these come together easily and with little effort. Flavorful and easy? How can you say no to that, I know that we can’t around here. 

So if you are looking for a cookie that has the flavor of one of your favorite cakes, then you absolutely have to try my Confetti Cake Cookie Recipe.

Some of our other favorite cookies that we have on our site include: Chewy Sugar Cookies, Chocolate Potato Chip Cookies and Butterscotch Cookies.

Three stacked Confetti Cake Cookies on linen with glass of milk behind it.

WHY THIS RECIPE WORKS:

  • These are large cookies, but can be doubled if you’d like.
  • They have both the flavors of cookie and cake!
  • Easy ingredients help these come together nicely.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Baking powder
Fine sea salt
Unsalted butter
Granulated sugar
Egg whites
Cake batter extract
Vanilla extract
Pastel sequin sprinkles
Cream cheese
Powdered sugar
Heavy cream
Pink food coloring

Ingredients needed to make Confetti Cake Cookies.

HOW TO MAKE CONFETTI CAKE COOKIES:

  1. Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
  2. In a large bowl stir together the flour, baking powder, and salt, set aside.
  3. In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy.
  4. Add the egg whites into the bowl in three batches, mixing fully before adding the next. 
  5. Add the cake batter extract and vanilla extract, and mix it in.
  6. In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
  7. Add the sprinkles and stir until evenly distributed.
  8. Portion the cookie dough into 12 even-sized portions. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
  9. Gently press down on the cookie dough balls and flatten them out into a large flat circle.
  10. Bake for 13-15 minutes until lightly golden brown and they appear dry in the center of the cookies.
  11. Let the cookies cool completely on the sheet trays.
  12. While the cookies are cooling, make the frosting by placing the butter and cream cheese into the body of a stand mixer with the paddle attachment. Cream until smooth and combined.
  13. Add the powdered sugar a little at a time until fully mixed in, and scrape down the sides as needed.
  14. Add the heavy cream and vanilla, stir to combine then place the mixer on medium-high speed and whip until light and fluffy for 3 minutes. 
  15. Add pink food coloring a little at a time until you reach your desired shade. 
  16. Place the frosting into a piping bag with an open round decorating tip. Pipe the frosting into a swirl shape and add more sprinkles on top, serve immediately.

Step by step photos on how to make Confetti Cake Cookies.

WHAT IS THE TASTE AND TEXTURE OF THIS COOKIE?

The cookie itself is soft and slightly chewy and tastes like birthday cake!

The cream cheese frosting will crust as they sit out but will not become fully hardened. It is light and fluffy! You can taste the cream cheese, but it is not overwhelming.

DO I HAVE TO USE EGG WHITES?

I used egg whites so the cookie itself would be on the pale side and more of a lighter cookie to resemble the “cake.”

If you want to use whole eggs, you can just use 3 whole eggs instead of the 6 egg whites.

HOW BIG ARE THESE COOKIES?

These cookies are very large, you can easily get 2 servings out of one cookie. They are about the size of your palm, if not slightly bigger. 

They are made to be this way, and I would not make them smaller. If you do, the bake time will need to be reduced.

Close up of one Confetti Cake Cookie with frosting and sprinkles.

HOW TO STORE:

Since these contain a cream cheese frosting, they need to be kept refrigerated when storing, you can store them in an airtight container where they will keep for up to one week.

They can also be frozen, to do that I like to set the cookies on a sheet tray and place them in the freezer until frozen. Then place in a freezer container separated by wax paper.

To thaw, place in the refrigerator overnight until defrosted. These can be enjoyed at room temperature or cold.

TIPS AND TRICKS:

  • We use a Wilton 1A tip for frosting.
  • Our favorite food coloring is Americolor deep pink gel for this, less coloring is needed to achieve the color.
  • You can use any of your favorite sprinkles if you cannot find the ones we used here.
  • These can be frozen, see above on how to do that.
  • I don’t suggest substituting anything otherwise, it would not have the flavor or texture we are trying to achieve.
  • You can easily double this recipe to have more on hand or save for later.

Bite taken out of one Confetti Cake Cookies.

Love a good cookie that also taste like your favorite cake? Then you absolutely have to make these giant Confetti Cake Cookies immediately.

If you like this recipe you might also like:

If you’ve tried these CONFETTI CAKE COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Confetti Cake Cookies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A fun flavorful mashup between cookie and cake these Confetti Cake Cookies are huge, flavorful, full of icing and absolutely irresistible!
Servings 12

Ingredients
  

For the frosting:

Instructions

  • Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
  • In a large bowl stir together the flour, baking powder, and salt, set aside.
  • In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy.
  • Add the egg whites into the bowl in three batches, mixing fully before adding the next.
  • Add the cake batter extract and vanilla extract, and mix it in.
  • In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
  • Add the sprinkles and stir until evenly distributed.
  • Portion the cookie dough into 12 even-sized portions. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
  • Gently press down on the cookie dough balls and flatten them out into a large flat circle.
  • Bake for 13-15 minutes until lightly golden brown and they appear dry in the center of the cookies.
  • Let the cookies cool completely on the sheet trays.
  • While the cookies are cooling, make the frosting by placing the butter and cream cheese into the body of a stand mixer with the paddle attachment. Cream until smooth and combined.
  • Add the powdered sugar a little at a time until fully mixed in, and scrape down the sides as needed.
  • Add the heavy cream and vanilla, stir to combine then place the mixer on medium-high speed and whip until light and fluffy for 3 minutes.
  • Add pink food coloring a little at a time until you reach your desired shade.
  • Place the frosting into a piping bag with an open round decorating tip. Pipe the frosting into a swirl shape and add more sprinkles on top, serve immediately.

Notes

  1. We use a Wilton 1A tip for frosting.
  2. Our favorite food coloring is Americolor deep pink gel for this, less coloring is needed to achieve the color.
  3. You can use any of your favorite sprinkles if you cannot find the ones we used here.
  4. These can be frozen, see above on how to do that.
  5. I don't suggest substituting anything otherwise it would not have the flavor or texture we are trying to achieve.
  6. You can easily double this recipe to have more on hand or save for later.

Nutrition

Calories: 961kcal | Carbohydrates: 132g | Protein: 8g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 287mg | Potassium: 217mg | Fiber: 1g | Sugar: 94g | Vitamin A: 1454IU | Vitamin C: 0.01mg | Calcium: 83mg | Iron: 2mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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