If you love soft, chewy cookies and festive holiday desserts, this Christmas Confetti Cookie Cake is about to become your new favorite bake. It has everything we love during the holidays, warm vanilla flavor, colorful Christmas jimmies, and just the right amount of nostalgia, without the fuss of scooping dozens of cookies.
This cookie cake is thick, buttery, and perfectly soft in the center, with cheerful pops of red, green, and white chocolate chips throughout. Finished with a simple piped green buttercream border, it’s cute enough for Christmas parties, easy enough for busy baking days, and totally acceptable to slice into for breakfast the next morning (no judgment here).
Jump to:
- Why You’ll Love This Christmas Confetti Cookie Cake
- Ingredients You’ll Need
- Baking & Decorating Tools Needed
- How to Make a Christmas Confetti Cookie Cake
- Decorating the Cookie Cake
- Baking Tips for Success
- Make-Ahead & Storage
- Variations
- FAQ
- Let's Connect
- Suggested Recipes
- Ingredients
- Instructions
- Notes
- Did you make this recipe?
Why You’ll Love This Christmas Confetti Cookie Cake
- Soft and chewy with a slightly crisp edge
- Loaded with festive Christmas sprinkles
- Easier than baking individual cookies
- Perfect for holiday parties, cookie swaps, or Christmas Eve dessert
- Fun alternative to traditional Christmas cookies
Ingredients You’ll Need
This cookie cake is made with simple pantry staples plus festive sprinkles to give it that Christmas feel.
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Christmas jimmies (sprinkles)
Sprinkle Tip:
Stick with jimmies for best results. Nonpareils tend to bleed into the dough and can turn your cookie cake muddy instead of merry.
Baking & Decorating Tools Needed
- 9-inch round cake pan
- Stand mixer (or hand mixer if needed)
- Piping bag
- Wilton piping tip #1M
- AmeriColor Forest Green gel food color
- AmeriColor Leaf Green gel food color
- Christmas jimmies
These tools make decorating simple while still giving you a bakery-style finish.
How to Make a Christmas Confetti Cookie Cake
- Cream the butter and sugars
- In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. This step helps give the cookie cake its soft, chewy texture.
- Add the wet ingredients
- Mix in the egg and vanilla extract until fully combined.
- Combine the dry ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dough
- Add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing to keep the cookie cake tender.
- Fold in the sprinkles and chips
- Gently fold in the Christmas jimmies and white chocolate chips until evenly distributed.
- Press into the pan
- Press the dough evenly into a greased or parchment-lined 9-inch round cake pan.
- Bake
- Bake until the edges are set and lightly golden, but the center is still soft. The cookie cake will continue to set as it cools.
- Cool completely
- Allow the cookie cake to cool fully in the pan before decorating.
Decorating the Cookie Cake
Once cooled, it’s time for the fun part!
- Prepare a batch of buttercream frosting.
- Divide the frosting and tint it using AmeriColor Forest Green and Leaf Green gel colors.
- Fit a piping bag with a Wilton #1M piping tip.
- Pipe a decorative border around the edge of the cookie cake.
- Finish with extra Christmas jimmies if desired.
You can keep it simple or go all out—either way, it’s festive and adorable.
Baking Tips for Success
- Don’t overbake. A slightly underbaked center keeps the cookie cake soft and chewy.
- Press evenly. Make sure the dough is spread evenly in the pan so it bakes uniformly.
- Cool completely before frosting. Warm cookie cake = melted buttercream.
Make-Ahead & Storage
- Make ahead: Bake the cookie cake up to 1 day in advance and decorate the day of serving.
- Storage: Store covered at room temperature for up to 3 days.
- Freezing: The unfrosted cookie cake can be frozen for up to 2 months. Thaw at room temperature before decorating.
Variations
- Use different sprinkle colorways for other holidays
- Turn it into a birthday cookie cake with colorful non-holiday jimmies
FAQ
Jimmies work best. Nonpareils tend to bleed and can affect texture.
That’s normal! It will settle slightly as it cools.
Yes, but baking time will vary depending on size and depth.
Let's Connect
Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!
Suggested Recipes
Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar
Christmas Confetti Cookie Cake
This Christmas Confetti Cookie Cake is soft, buttery, and packed with festive holiday sprinkles. Baked thick and chewy in a 9-inch pan and finished with a simple buttercream border, it’s an easy, crowd-pleasing dessert perfect for Christmas parties, cookie swaps, or a fun twist on traditional holiday cookies.
Ingredients
SPECIAL TOOLS
- 9-inch round cake pan
- Stand mixer
- Piping bag
- Wilton piping tip #1M
- Americolor Forest Green gel food color
- Christmas sprinkles
- Red hot candies
COOKIE CAKE
- 1 ¾ cups (8.75 ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ¼ teaspoon salt
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- 1 cup (7 ounces) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ¼ cup Christmas sprinkles
BUTTERCREAM
- ¼ cup (4 tablespoons) unsalted butter, at room temperature
- ¼ cup (4 tablespoons) vegetable shortening
- 2 cups (8 ounces) powdered sugar, divided
- ½ teaspoon vanilla extract
- 1 ½ tablespoons water
- Green gel food coloring
- Christmas sprinkles, for garnish
- Red hot candies, for garnish
Instructions
COOKIE CAKE
- Adjust an oven rack to the middle position and heat your oven to 350 degrees.
Prepare a 9-inch round cake pan with parchment paper on the bottom and spray the sides of the cake pan with baking spray. Set aside. - In a medium-sized bowl, combine the flour, baking soda, cornstarch and salt. Set aside.
- In the bowl of an electric stand mixer, cream the butter and sugar together until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and vanilla extract and mix until well combined. Add the flour mixture to the butter mixture and beat until well combined. The dough will be crumbly at first. Use a silicone spatula to bring it together. Stir in the white chocolate chips and sprinkles. The dough will be thick.
- Press and spread the cookie dough evenly into the cake pan, and add a few more white chocolate chips into the top of the cookie and gently press them into the dough. Bake for 20 to 25 minutes until the edges turn light gold. The center may not be set but will firm up as it cools.
- Remove the cookie cake from the oven and allow to cool in the pan for 2 to 3 hours. Loosen the cookie cake from the sides of the pan with a small cake spatula or knife. Remove the cookie cake from the pan by placing a plate or cake circle over the top of the cake pan and flip over. Next, choose the serving platter you wish to serve on and place that on top of the cookie cake and carefully flip over.
BUTTERCREAM
- In a large bowl beat together the butter and shortening until smooth. Add 1 cup of powdered sugar and beat until smooth. Add the vanilla extract and 1 to 2 tablespoons water and mix until smooth. Add the remaining 1 cup powdered sugar and mix until combined.
- Color the frosting with gel food coloring. I used Forest Green by Americolor. Fit a piping bag with Wilton piping tip #1M and fill bag with buttercream. Pipe buttercream in small swirls that resemble Christmas trees. Sprinkle Christmas sprinkles on top of the frosting Christmas trees for ornaments. Top each frosting Christmas tree with a red hot candy.
Notes
Cookie cake can be stored at room temperature for up to 3 days in an air tight container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 137mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 3g
*Nutrition information is an estimate and will vary.*
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