This year, I decided to shake it up a bit, while still keeping true to the confetti-ness. The result: a giant confetti cookie with buttercream frosting!
For the cookie/cake batter:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cornstarch
- 2/3 cup white chocolate chips
- ½ cup rainbow sprinkles of choice
For the buttercream frosting:
- 1 cup butter, softened
- 2 cups icing sugar
- 2 tbsp milk
- 1 tsp vanilla
- Preheat oven to 350F degrees. Spray a 9-inch spring form pan with cooking spray.
- In a large bowl, cream butter using an electric beater until smooth. Then add sugar, egg, egg yolk and vanilla and continue to beat until smooth.
- In a mixing bowl, add all dry ingredients (flour, baking powder, baking soda, cornstarch) and whisk together until well combined.
- Add dry ingredient mixture to butter mixture, slowly, while continuing to beat with electric mixture until smooth. Batter will be quite thick. Once combined, fold in chocolate chips and sprinkles using spatula.
- Press cookie dough evenly into the prepared pan. Bake for 22-25 minutes (NOTE: Batter will appear very soft when removed from oven, but will continue to cook after removed; be careful not to over-bake as you want the cookie to be somewhat soft). Remove from pan once completely cooled.
- Mix together all buttercream-frosting ingredients using an electric mixture until smooth. Place icing into a piping bag with piping tip of choice, and pipe icing around the diameter of the cake.
- Sprinkle with a final dusting of “confetti” and enjoy!
Recipe adapted from Sally’s Baking Addiction