If you are on the hunt for a festive and charming treat that instantly brightens up any party, look no further than this Big Pink Cookie Cake Recipe for Celebrations Recipe. This delightful dessert combines the classic comfort of a cookie with the celebratory flair of a cake, all dressed up in a gorgeous shade of pink. Each bite delivers a soft, chewy texture speckled with white chocolate chips and rainbow sprinkles, topped with a luscious, fluffy pink frosting that simply says “let’s celebrate!” Whether it’s a birthday, baby shower, or just because, this cookie cake brings fun and flavor together in the sweetest way possible.

Big Pink Cookie Cake Recipe for Celebrations Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the first step toward creating this charming pink delight. Each component plays a vital role in achieving that perfect balance of softness, sweetness, and eye-catching color that makes this Big Pink Cookie Cake Recipe for Celebrations Recipe truly special.

2½ cups all-purpose flour: Provides structure and a tender crumb to the cookie cake.
1 teaspoon baking soda: Helps the cookie cake rise and become delightfully fluffy.
½ teaspoon salt: Enhances flavor and balances the sweetness perfectly.
1 cup unsalted butter (softened): Adds richness and moisture for a luscious texture.
1 cup granulated sugar: Sweetens the dough and helps with the right crunch around the edges.
½ cup packed light brown sugar: Brings subtle caramel notes and soft chewiness.
2 large eggs: Binds ingredients together for the perfect cookie cake consistency.
1 tablespoon vanilla extract: Adds warm, inviting aroma and depth to the flavor profile.
½ teaspoon almond extract (optional): Gives a hint of nuttiness that elevates the frosting’s complexity.
Pink food coloring: Turns the cake into a festive canvas of celebration-ready pink.
¾ cup white chocolate chips: Melts to creamy pockets of sweetness throughout the cake.
½ cup sprinkles (plus more for topping): Provides cheerful bursts of color and surprise texture.
½ cup butter (softened, for frosting): Creates the creamy, spreadable base for the dreamy frosting.
2 cups powdered sugar: Sweetens and thickens the frosting for that perfect pipeable consistency.
2–3 tablespoons heavy cream or milk: Adjusts frosting texture to light and fluffy perfection.
1 teaspoon vanilla extract: Enhances flavor and ties the frosting and cake flavors together.
Pink food coloring (for frosting): Gives the frosting its signature celebratory blush.

How to Make Big Pink Cookie Cake Recipe for Celebrations Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit and get your 9-inch round cake pan ready by greasing it well or lining it with parchment paper. This ensures your cookie cake releases effortlessly after baking, keeping its perfect shape intact for decorating.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step evenly distributes the leavening and seasoning so that every bite of your cookie cake is consistent and delicious.

Step 3: Cream Butter and Sugars

Using a large bowl, beat the softened unsalted butter with both granulated and light brown sugars until the mixture is light and fluffy — about 2 to 3 minutes. This aeration step is key for a soft, tender texture in your cookie cake and also helps the sugars dissolve properly for balanced sweetness.

Step 4: Add Eggs and Extracts

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, almond extract if you’re using it, and a few drops of pink food coloring until you reach your perfect rosy hue. This is where your cookie cake starts to take on its joyful personality.

Step 5: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Overmixing can make the cookie cake tough, so gentle folding here keeps the texture soft and tender.

Step 6: Fold in White Chocolate Chips and Sprinkles

Gently fold in the white chocolate chips and sprinkles to distribute those joyful pops of sweetness and color throughout the dough — perfect for that party vibe baked right inside.

Step 7: Bake the Cookie Cake

Spread the dough evenly into your prepared pan, smoothing the surface with a spatula. Bake for 22 to 26 minutes, or until the edges turn a gorgeous golden color and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. Let it cool completely in the pan for frosting ease.

Step 8: Make the Frosting

While the cookie cake cools, beat the softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and pink food coloring, mixing well. Add heavy cream or milk one tablespoon at a time until your frosting is light, fluffy, and spreadable, ready to transform your cake into a celebration centerpiece.

Step 9: Frost and Decorate

Once the cookie cake has cooled, lovingly spread or pipe the frosting across the top and edges. Sprinkle extra colorful sprinkles on top for a final festive flourish that will wow your guests.

How to Serve Big Pink Cookie Cake Recipe for Celebrations Recipe

Garnishes

Add a touch of extra fun by topping the cake with more vibrant sprinkles or even edible glitter. Fresh berries or small edible flowers can also complement the sweetness with a fresh, seasonal twist.

Side Dishes

Serve alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream to add a cool counterpoint. A simple cup of hot tea or coffee pairs beautifully to round out your celebration dessert experience.

Creative Ways to Present

Present your Big Pink Cookie Cake Recipe for Celebrations Recipe on a colorful cake stand to highlight its charm. For gatherings, cut into wedges and serve on bright plates or wrap individual slices in cellophane tied with ribbon for adorable party favors. Decorating with themed sprinkles or colored frosting messages tailors the look perfectly for any occasion.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookie cake covered at room temperature for up to two days to maintain softness and freshness. Storing in an airtight container is best to prevent drying out and keep that frosted topping intact.

Freezing

This cookie cake freezes wonderfully! Wrap the cooled and frosted cake tightly in plastic wrap and then foil, placing it in the freezer for up to three months. Thaw overnight in the refrigerator before serving for best texture and flavor.

Reheating

If you prefer your cookie cake slightly warmed, gently heat individual slices in the microwave for 10 to 15 seconds. Avoid overheating to keep the frosting from melting too much and maintain that ideal soft, chewy bite.

FAQs

Can I make this Big Pink Cookie Cake Recipe for Celebrations Recipe dairy-free?

Absolutely! Swap the butter for a dairy-free alternative and use non-dairy milk and cream in the frosting. Just make sure your white chocolate chips are also dairy-free for the best results.

What if I don’t have almond extract?

Almond extract is optional and can be skipped. You can add an extra half teaspoon of vanilla extract instead or try a tiny splash of another flavor extract like coconut or lemon for a twist.

How do I get the frosting so fluffy?

The key to fluffy frosting is beating the softened butter really well before adding powdered sugar gradually. Adding cream slowly while beating also helps achieve that light and spreadable texture perfect for decorating.

Can I change the color of the cookie cake?

Definitely! Feel free to swap the pink food coloring for any color of your choice to suit different celebrations and holidays. The recipe works just as well in pastels or bright hues.

Is this recipe suitable for kids to help make?

This Big Pink Cookie Cake Recipe for Celebrations Recipe is great for cooking with kids! They can help with mixing, adding sprinkles, and decorating, making it a fun and memorable activity that ends with a delicious treat.

Final Thoughts

This Big Pink Cookie Cake Recipe for Celebrations Recipe is more than just a dessert — it’s an experience filled with joy, color, and nostalgic comfort all rolled into one irresistible treat. Whether you are celebrating a milestone or simply want to create a special moment, this cookie cake is sure to become a beloved favorite on your party dessert table. So go ahead, bake it with love and share those smiles!

Big Pink Cookie Cake Recipe for Celebrations Recipe

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4.3 from 87 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Celebrate any special occasion with this delightful Big Pink Cookie Cake, featuring a soft, buttery cookie base with white chocolate chips and colorful sprinkles, topped with a creamy pink vanilla frosting and extra sprinkles for a festive touch. Perfect for birthdays and celebrations, this visually stunning and delicious dessert is easy to make and sure to impress.

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)
Pink food coloring, to desired color
¾ cup white chocolate chips
½ cup sprinkles (plus more for topping)

Frosting

½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Pink food coloring, to desired color
2–3 tablespoons heavy cream or milk

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together using a hand or stand mixer until the mixture is light and fluffy, which should take about 2 to 3 minutes.
Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, almond extract if using, and several drops of pink food coloring until the dough reaches your desired shade of pink.
Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Fold in Add-ins: Gently fold in the white chocolate chips and sprinkles evenly throughout the dough.
Shape Cookie Cake: Spread the cookie dough evenly into the prepared cake pan, smoothing out the top for an even surface.
Bake: Bake in the preheated oven for 22 to 26 minutes, or until the edges turn golden and a toothpick inserted near the center comes out mostly clean with only a few moist crumbs.
Cool: Allow the cookie cake to cool completely in the pan on a wire rack before frosting to prevent melting.
Make Frosting: Beat the softened butter until smooth and creamy. Add the powdered sugar, vanilla extract, and pink food coloring. Beat while gradually adding heavy cream or milk, one tablespoon at a time, until the frosting is light, fluffy, and spreadable.
Frost and Decorate: Once the cookie cake is completely cool, spread the frosting evenly over the top or pipe it around the edges for a decorative finish. Sprinkle additional sprinkles on top to enhance the festive look.

Notes

For a thicker, softer center, chill the dough for 15 to 30 minutes before baking.
This cookie cake can be prepared a day in advance and stored covered at room temperature.
Customize the food coloring and sprinkle types to suit different holidays or celebration themes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American